Eggplant and Goat Cheese Sandwiches |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Wonderful blend of flavors. A great Sunday lunch. From Cooking Light, October 2009. Ingredients:
1 eggplant, sliced |
2 teaspoons olive oil, divided |
1 large red bell pepper |
4 slices ciabatta |
2 tablespoons pesto sauce |
1 cup baby arugula |
1/8 teaspoon fresh ground black pepper |
1/4 cup soft fresh goat cheese |
Directions:
1. Preheat boiler.
2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane.
3. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened.
4. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
5. Broil bread slices for 2 minutes or until lightly browned, turning once.
6. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.
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