Ingredients
Method
1.Place onion in a small bowl with the vinegar and leave to marinate while you prepare the other ingredients.
2.Thinly slice eggplant and zucchini lengthwise and drizzle with a little oil. Cook on a barbecue grill, turning once, until striped, cooked through and tender (or use a griddle pan or frying pan over medium heat).
3.In a bowl, mix sundried tomatoes, feta and crème fraîche into a paste.
4.Split the loaf horizontally and spread the bottom half with pesto and the top half with the feta mixture.
5.Lay the zucchini on top of the pesto, followed by the marinated onions and then the grilled eggplant. Season with salt and pepper. Put the top half of the loaf back on and wrap the whole sandwich tightly in plastic food wrap.
6.Refrigerate, placing something heavy on top so filling is pressed firmly into the bread (a long dish with tins of food on top works well). Leave overnight.
7.Bring to room temperature and slice to serve.
Allow time for overnight chilling.
Note
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