Watercress and Brie Sandwiches

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2 red peppers, halved and seeded
1 eggplant, sliced
1 tablespoon vegetable oil
8 slices bread of your choice
1/2 bunch watercress, stems removed
8 slices brie cheese
freshly ground black pepper

1  Preheat grill to a high heat.

2  Place red peppers, skin side up, under grill and cook until skins blister and char. Place peppers in a paper or plastic food bag for 5-10 minutes. Remove skins.

3  Brush eggplant slices with oil. Grill for 2-4 minutes each side or until golden.

4  Top half the bread slices with watercress, red peppers, eggplant slices, cheese and black pepper to taste. Top with remaining bread slices. Wrap in plastic food wrap or eat immediately.

Makes 4 sandwiches



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