Intro and Recipe Grilled Eggplant on Focaccia

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* Exported from MasterCook *

 

Grilled Eggplant on Focaccia

 

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Amount Measure Ingredient -- Preparation Method

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

1 medium eggplant

1 tablespoon coarse salt

2 large tomatoes -- cored and sliced

2 tablespoons olive oil

4 focaccia buns

4 butter lettuce leaves

1 cup remoulade sauce (see recipe)

 

Cut off and discard stem and bottom ends of eggplant and slice

eggplant

 

crosswise into 4 slices about 1 inch thick.

 

To remove eggplant's bitter juices, sprinkle both sides of the slices

with

 

salt and place slices on rack about 30 minutes. (Salt will cause

eggplant to

 

" sweat " and release bitter juices.) Briefly rinse slices and blot dry

with

 

paper towels.

 

Remove and discard stem ends from tomatoes and cut into 8 thick

slices. Set

 

aside.

 

Meanwhile, preheat grill to medium-high. Brush each side of eggplant

slices

 

with olive oil and place them on grill. Grill 7 to 9 minutes until

browned,

 

turn and continue to grill another 7 to 9 minutes.

 

Slice focaccia buns in half and place them cut sides down on grill to

toast

 

a minute or two.

 

To serve, place focaccia buns on individual plates and top each one

with an

 

eggplant slice and tomato slices. Top with a lettuce leaf. Pass

remoulade

 

sauce. Makes 4 main-dish servings.

 

Remoulade sauce:

 

1 cup mayonnaise

 

1 tablespoon Dijon-style mustard

 

2 tablespoons sweet pickle relish

 

2 tablespoons minced capers

 

3 teaspoons minced fresh tarragon

 

Place mayonnaise in small bowl and add remaining ingredients. Stir

until

 

well combined. Refrigerate until needed.

 

Honey-Ginger Marinade

 

6 tablespoons freshly squeezed lemon juice

 

3 tablespoons dark sesame oil

 

3 tablespoons soy sauce

 

3 tablespoons honey

 

3 teaspoons minced fresh ginger

 

3 cloves garlic, minced

 

In medium bowl, whisk together all ingredients. Use immediately or

 

refrigerate until needed. Makes 1 cup.

 

from " The Complete Book of Vegetarian Grilling. "

 

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Per Serving (excluding unknown items): 413 Calories; 29g Fat (57.8%

calories from fat); 7g Protein; 40g Carbohydrate; 14g Dietary Fiber;

0mg Cholesterol; 5677mg Sodium. Exchanges: 8 Vegetable; 5 1/2 Fat.

 

NOTES : From the files of ckpenner77

 

Nutr. Assoc. : 0 0 0 0 0 0 0