Grilled eggplant sandwich with pesto and asiago (dj/ln)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Japanese eggplants or 1 regular; sliced 1/3-inch | |
| ; thick | ||
| Salt and pepper | ||
| ¼ | cup | Olive oil |
| 1 | small | Loaf Italian bread |
| ¼ | cup | Pesto sauce |
| 3 | ounces | Asiago cheese; sliced paper thin |
| ½ | Red onion; sliced paper thin | |
| 2 | Tomatoes; sliced 1/4-inch | |
| ; thick | ||
| 1 | bunch | Arugula |
Directions
Preheat a charcoal or stove top grill. Salt eggplant and brush with olive oil. Grill until golden and tender. Drain eggplant on paper towels, blotting to remove excess oil. Slice open loaf and drizzle with pesto. Fill with eggplant, cheese, onion, tomato and arugula. Sprinkle with salt and pepper and drizzle with more pesto.
Yield: 2 to 4 servings
Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW #DJ9082 LARRY NICOLA Converted by MM_Buster v2.0l.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.