Toasted goats' cheese and char-grilled aubergine sandwiches recipe

• 5 firm and dark aubergines
• 3 sprigs fresh oregano
• 100 g (3.5oz) tulum peyniri (see notes)
• 8 slices koy ekmegi (see notes)
• 10 g (0.4oz) butter
• 1 drizzle olive oil

1. Char-grill the aubergines until completely soft and they have a smoky aroma.
2. While still hot, peel them and place in a bowl.
3. Drizzle some olive oil over them and mix together.
4. If you leave the aubergines to stand for too long without peeling them, they will turn dark and begin to release bitter juices.
5. For each serving, prepare two slices of bread.
6. Spread the aubergine out over each slice, and put some thin slices of tulum peyniri on top.
7. Sprinkle leaves of fresh oregano over the cheese before placing one slice of bread on top of the other.
8. Cook each sandwich in a sandwich toaster until both sides become hard.
9. Then spread butter on them and grill to brown the tops.
10. Cut the sandwiches in half, place one half on the other and serve.

aubergines, oregano, tulum peyniri, ekmegi, butter, olive oil

Taken from www.lovefood.com/guide/recipes/28931/toasted-turkish-goats-cheese-and-chargrilled-aubergine-sandwiches-recipe (may not work)