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  • 1.5 kg Eggplant (sliced 5 mm thick)
  • Salt (as needed)
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    50 g
    Added to cart: Robertsons Veggie Seasoning
  • Hellmann's Greek Salad Dressing
    Hellmann's Greek Salad Dressing
    250 ml
    Added to cart: Hellmann's Greek Salad Dressing
  • Sunflower oil 55 ml
  • Onion (finely chopped) 170 g
  • Mushrooms (finely sliced) 850 g
  • Hellmann's Tangy Mayonnaise 2.5kg
    Hellmann's Tangy Mayonnaise 2.5kg
    75 g
    Added to cart: Hellmann's Tangy Mayonnaise 2.5kg
  • Hellmann's Honey & Mustard Salad Dressing
    Hellmann's Honey & Mustard Salad Dressing
    145 ml
    Added to cart: Hellmann's Honey & Mustard Salad Dressing
  • 70 g Olives (roughly chopped)
  • 24 slices Low GI bread
  • Rocket 120 g
  • Mozzarella cheese (sliced) 120 g


  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.