eggplant sandwich

[Guest guest]

* Exported from MasterCook *

 

Eggplant Sandwiches With Herbs

 

Recipe By :Greek Olive Oil Co.

Serving Size : 8 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 small eggplants -- peel removed

(3/4 to 1 pound each)

Coarse salt

All-purpose flour -- for dredging

Egg wash

Plain bread crumbs -- for dredging

10 tablespoons extra-virgin olive oil

1 cup tightly packed fresh basil leaves

2 tablespoons fresh thyme -- finely minced

2 tablespoons Parmesan cheese -- freshly grated

1 small garlic clove -- peeled and mashed

8 ounces mild Feta cheese

Freshly ground black pepper

2 cups marinated roasted peppers -- sliced

GARNISH:

12 Kalamata olives -- pitted and cut in half

 

Serves 6 to 8: Cut eggplant crosswise into 1/2 inch slices, about 12-16 slices

total (enough for 6-8 sandwiches). Place eggplant slices in a bowl, add ice

water to cover and 1 tsp. of coarse salt. Let soak for 30 minutes.

 

Drain eggplant and dry thoroughly with paper towels. Dredge lightly in bread

crumbs, shaking off excess.

 

Heat 3 Tbs. of olive oil in a large skillet over medium-high heat. Add eggplant

slices a few at a time and saute until nicely browned on both sides. Transfer

with a slotted spatula to paper towels and set aside. Continue to saute

remaining eggplant slices, adding more oil to the skillet as needed.

 

Combine basil leaves, thyme, Parmesan and garlic in food processor or blender.

Add 3-4 Tbs. of olive oil and process until smooth. Add Feta cheese and a large

grinding of black pepper; process again until smooth. Taste and correct the

seasonings. Transfer mixture to a bowl, cover and refrigerate for 30 minutes

before using.

 

Before serving, spread a layer of cheese and herb mixture on each of the 6-8

eggplant slices with a small knife. Top with roasted red pepper slices and

remaining eggplant to complete the sandwiches.

 

Place eggplant sandwiches on a large platter, garnish with whole olives and

basil leaves. Serve at room temperature.

 

Cuisine:

" Greek "

Source:

" www.oliveoilfromgreece.org/recipes_idx.html "

- - - - - - - - - - - - - - - - - - -

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

NEWs! McTagit update; & mctagit help in an outline file