Grilled Eggplant, Cheery Tomato, and Pepper Mayo Sandwich |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Comes from Hellman's ® recipes. Ingredients:
1/4 cup mayonnaise (use light if you wish) |
1 tablespoon romano cheese, grated (parmesan can be subbed) |
1/2 teaspoon lemon juice (i have used lime with good results) |
1 small garlic clove, minced |
1/4 teaspoon fresh coarse ground black pepper |
1/4 teaspoon salt (season salt can be used too) |
1 small eggplant, cut into 4 (1/2-inch-thick) |
1/8 teaspoon salt |
1/8 teaspoon pepper |
3 tablespoons olive oil, divided |
4 plum tomatoes |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 small purple onion, sliced |
4 slices italian bread |
fresh basil leaf |
Directions:
1. 1. Combine mayonnaise, cheese, lemon juice, garlic, pepper, and salt.
2. 2. Brush eggplant slices (after slicing) on both sides with 1 tablespoon oil. Season with salt and pepper.
3. 3. Grill, turning once, 8 minutes or until slightly charred and tender.
4. 4. Brush tomatoes with remaining 1 tablespoons oil and season, if desired, with salt and black pepper. Grill, turning once, 4 minutes or until slightly softened. Remove and slice into quarters lengthwise.
5. 5. Evenly spread bread with mayonnaise mixture, then top with basil, onion, eggplant and tomatoes.
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