Grilled eggplant, pepper and arugula sandwich w basil-mint
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant - (abt 1 1/4 lb); stem end removed |
| Olive oil | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | mediums | Red bell peppers |
| 4 | Thick Three-inch square pieces of focaccia; split in half | |
| Basil-Mint Pesto; see * note | ||
| 1 | cup | Young arugula leaves; tough stems removed |
| 1 | small | Cucumber; peeled, thinly slice |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Balsamic vinegar | ||
Directions
* Note: See the "Basil-Mint Pesto" recipe which is included in this collection.
Slice eggplant into eight ¼-inch thick rounds, brush with olive oil and season lightly with salt and pepper. Stem and seed peppers and lightly brush with oil. Over hot coals or under a broiler grill the eggplant and peppers on both sides until the eggplant is browned and cooked through and the peppers softened and lightly charred. With the point of a knife, lightly scrape peppers to remove any loose charred skin. Split peppers in half lengthwise. Spread focaccia liberally with pesto. Top bottom slice of focaccia with grilled eggplant slices, arugula, cucumbers, a sprinkling of salt and pepper, drops of balsamic vinegar and the red pepper halves. Top with focaccia slice and insert a long wooden pick containing pitted olives and pickled garlic cloves, if desired. This recipe yields 4 sandwiches.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9657 broadcast 08-13-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-02-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.