I love eggplant! These savory, filling sandwiches give the vegetable new meaning. One bite, and you're hooked. Even my grandchildren love them. —Paula Marchesi, Lenhartsville, Pennsylvania
Grilled Eggplant Pepper Sandwiches
Grill Wok
Grilled Eggplant Pepper Sandwiches
Prep Time
50 min
Cook Time
15 min
Yield
4 servings
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
- 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.
- 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.
- 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.
- Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.
Nutrition Facts
1 each: 463 calories, 31g fat (4g saturated fat), 0 cholesterol, 844mg sodium, 44g carbohydrate (12g sugars, 8g fiber), 7g protein.
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