Foccacia: Place all the ingredients into a bread making machine in the order listed and turn it onto the dough cycle. When the dough is ready, place it into a lightly greased square cake tin or sponge roll tin and leave in a warm draft free spot to double in size. Brush the top over with a generous amount of olive oil and with two fingers press indents into the dough at regular intervals. Bake at 200 C for 30 mins, remove from tin and cool. Grilled Vegetables: Slice eggplant thickly lengthwise and sprinkle with salt, place in a colander and leave for half an hour then rinse and pat dry. Quarter the red peppers and remove the seeds. Pre-heat the sandwich grill and brush the vegetables with olive oil and place onto grill and close. Cook for until the vegetables are just cooked. Remove them and keep warm. Toast the foccacia on the sandwich grill and layer up your sandwich with fresh rocket or baby salad leaves, grilled vegetables and top with good quality, whole egg mayonnaise flavoured with fresh basil and garlic. Shave on some parmesan cheese.
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|Serving Size: 1 Serving (957g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 368 (75%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||54 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 29.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 15.7mg||1 %|
|Potassium 268.6mg||7 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 29.2g|
|Protein 1.5g||2 %|
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Calories per serving: 490
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