Grilled Eggplant Pepper Sandwiches |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love eggplant! These savory, filling sandwiches give the vegetable new meaning. One bite, and you're hooked. Even my grandchildren love them. Ingredients:
1/2 cup pitted ripe olives |
2 to 3 tablespoons balsamic vinegar |
1 garlic clove, minced |
1/8 teaspoon salt |
dash pepper |
1/4 cup olive oil |
sandwiches: |
1/4 cup olive oil |
3 garlic cloves, minced |
1 teaspoon pepper |
1/2 teaspoon salt |
1 large eggplant, cut lengthwise into 1/2-inch slices |
2 large sweet red peppers, quartered |
8 slices firm white bread (1/2 inch thick) |
1/4 cup fresh basil leaves, thinly sliced |
Directions:
1. Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside.
2. For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan.
3. Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat 1-2 minutes on each side or until toasted.
4. Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast. Yield: 4 servings.
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