Guest guest Posted April 28, 2010 Report Share Posted April 28, 2010 Grilled Eggplant and Pepper Sandwiches 1 medium eggplant, cut into 1/2-inch slices 2 to 3 red bell peppers, halved, cored, and seeded 1/4 cup olive oil 2 to 4 cloves garlic, finely chopped about 6 large leaves basil, chopped 2 tbsps. balsamic vinegar salt and freshly ground pepper to taste 4 to 6 crusty rolls or squares of focaccia, split 4 to 6 ozs.sliced fresh mozzarella, or crumbled feta or goat's cheese Toss the eggplant slices and bell peppers with the olive oil to coat evenly. Grill the eggplant and red peppers over hot coals or under a preheated broiler, turning as needed, until the eggplant is tender and the red peppers are blistered and blackened in spots. Peel the charred skin from the peppers and slice them into thin strips. Toss the red pepper strips with the garlic, basil, balsamic vinegar, salt, and pepper. Layer the eggplant, red pepper mixture, and cheese on the bottoms of the split rolls and cover with the top halves, pressing together gently. Serves 4 to 6. Quote Link to comment Share on other sites More sharing options...
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