Roasted Aubergine, Pickled Cabbage and Feta Sandwich

NORSK's Roasted Aubergine, Pickled Cabbage and Feta Sandwich Recipe

NORSK's fully loaded and super popular Roasted Aubergine, Pickled Cabbage and Feta Sandwich recipe with garlic mayo is packed with flavour and makes for a hearty and satisfying lunch. Now, if you can't make it to the cafe, you can enjoy a taste of NORSK at home with this belter of a recipe...

Serves 4


750ml red wine vinegar 

500g caster sugar 

250g water 

1/2 red cabbage (chopped) 

1 large aubergine (sliced into ½ inch slices) 

3-4 tablespoons olive oil 

1/4 teaspoon smoked paprika 


ground pepper 

garlic clove, finely grated 

1/2 cup mayonnaise 

1 teaspoon sherry vinegar 

1 red onion, thinly sliced 

cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint) 

2 tablespoons drained capers 

170g feta, thinly sliced or crumbled 

sourdough bread 


To make the pickled cabbage: 

Add the sugar, water and vinegar in a pan and bring to the boil. Remove from the heat and pour over the cabbage and seal. Leave to pickle for at least 30 minutes, preferably overnight. 

1. Preheat oven to 400°. Place aubergine slices on a large baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes. 

2. Whisk the garlic, mayonnaise and vinegar in a small bowl. Set aside. 

3. Toss onions, herbs, capers and oil in a medium bowl to combine. 

4. Spread cut sides of sourdough with garlic mayo. Build sandwiches with aubergine, feta, picked cabbage and salad. 

Discover more delicious recipes, including NORSK's Butternut Squash Soup and Whiskey and Brown Sugar-Cured Gravlax, as well as plenty of other Scandinavian travel and home inspiration on the NORSK blog here. To keep up-to-date on all things NORSK, subscribe to our newsletter here.