Grilled aubergine & romesco sandwiches

Heat the grill to high. Brush the aubergines with 2 tbsp oil and arrange on a large baking tray. Grill until tender and golden on both sides (15-20 minutes, turning halfway). In an airtight container, mix together the garlic, chopped parsley stalks and 1 tbsp oil, then add the grilled aubergine and turn to coat; seal and chill until needed.

Preheat the oven to 200ºC, gas mark 6. For the romesco sauce, put the peppers, brine, vinegar, almonds and the remaining 2 tbsp oil in a food processor. Pulse to purée, leaving the almonds slightly coarse (store in the fridge in an airtight container if not using straight away). Heat the focaccia according to pack instructions.

To assemble, cut the focaccia horizontally in half. Spread each base generously with the romesco sauce, layer over strips of aubergine and top with plenty of parsley leaves and rocket. Add a little more romesco sauce to the underside of the top piece of bread. Close the sandwiches and enjoy.