Grilled Eggplant and Brie Sandwiches with Olive Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: about 1 hour. Charis Janda had trouble finding a restaurant that made eggplant sandwiches, so she invented this very tasty one. If you don't have time to make the tapenade, just substitute your favorite store-bought kind. The sandwich then takes 40 minutes to make. Ingredients:
eggplant |
1 medium eggplant |
about 1 tsp. kosher salt |
1/4 cup olive oil |
2 large garlic cloves |
1 or 2 anchovy fillets |
1/2 cup pitted kalamata olives |
1/2 cup pitted mixed brined olives (such as niçoise, picholine, or cerignola) |
2 tablespoons oil-packed dried tomatoes, rinsed and chopped |
1 tablespoon capers, rinsed |
8 fresh basil leaves |
freshly ground black pepper |
2 tablespoons extra-virgin olive oil |
1 cup loosely packed mixed baby lettuces |
your favorite herb salad dressing |
4 freshly cut thick slices (3/4 in.) from a sourdough french loaf |
about 1 tbsp. extra-virgin olive oil |
4 ounces ripe brie cheese, sliced |
1 roasted red pepper, rinsed, peeled, and cut into 1-in. strips |
freshly ground black pepper |
Directions:
1. Prepare eggplant: Slice into 1/2-in.-thick rounds. Sprinkle both sides with salt and let sit 1/2 hour. Pat dry, brush with oil, and cook over medium heat in a large cast-iron skillet on both sides until cooked through, about 10 minutes total.
2. Meanwhile, make tapenade: Put garlic and anchovies to taste in a food processor and pulse until well chopped. Add olives, tomatoes, capers, basil, and pepper to taste and pulse to combine. Add oil and pulse until combined but still a little bit chunky.
3. Make sandwiches: Toss lettuce with a minimal amount of dressing. Spread 1 side of 2 bread slices with 2 tbsp. tapenade each. Brush other 2 slices with oil on 1 side, then turn over and top with most of brie, lettuce, red pepper strips, and eggplant, dividing evenly. Add remaining brie and top with tapenade-spread bread slices, with tapenade side down. Brush tops of sandwiches with olive oil and season with pepper.
4. Reheat cast-iron skillet over medium heat. Put sandwiches in skillet and cook, turning once until golden brown and cheese is gooey, about 5 minutes total.
5. Note: Nutritional analysis is per sandwich.
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