Cut the aubergine into thin slices.
Place the aubergine slices in the Stone Studio fitted with the grill plates and cook until tender with visible grill marks. Cook in batches if necessary.
Mix the crumbled feta with the Greek yoghurt, lemon juice, oregano and black pepper until creamy.
Spread the feta mixture over two slices of rye bread.
Add the grilled aubergine and a few fresh basil leaves. If desired, add some rocket and thin tomato slices.
Close the sandwiches with the remaining slices of bread and place them in the Stone Studio fitted with the sandwich plates.
Cook until the bread is toasted and the filling is heated through.
Leave to rest for a couple of minutes before wrapping them to take away.
