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  1. Method:

    • Pre-heat oven to170 °C.
    • Sprinkle the eggplant slices with salt, leave for 10 min then rinse and pat dry.
    • Mix 40 g Robertsons Veggie Seasoning and Hellmann’s Greek Salad Dressing, brush over the eggplant and roast in the oven for 15–20 min. When cooked, brush with salad dressing again.
    • Heat the oil and fry the onions until cooked. Add the mushrooms, fry until the liquid disappears and set aside.
    • Mix the Hellmann’s Tangy Mayonnaise and Hellmann’s Honey & Mustard dressing,olives and cooked mushrooms together.
    • Layer the rocket, mushroom mix and eggplant slices on a slice of bread. Top with mozzarella and close with remaining slice of bread. Cut in half.
  2. Chef's Tip:

    • Ensure the liquid from the mushrooms has fully disappeared when frying with the onions to prevent a soggy sandwich.
    • Can use grated mozzarella instead of sliced.
    • Vegetable option: Baby marrow can be used instead of eggplant.