Grilled eggplant, pepper and arugula sandwich w basil-mint

4 servings

Ingredients

Quantity Ingredient
1 large Eggplant - (abt 1 1/4 lb); stem end removed
Olive oil
Salt; to taste
Freshly-ground black pepper; to taste
2 mediums Red bell peppers
4 Thick Three-inch square pieces of focaccia; split in half
Basil-Mint Pesto; see * note
1 cup Young arugula leaves; tough stems removed
1 small Cucumber; peeled, thinly slice
Salt; to taste
Freshly-ground black pepper; to taste
Balsamic vinegar

Directions

* Note: See the "Basil-Mint Pesto" recipe which is included in this collection.

Slice eggplant into eight ¼-inch thick rounds, brush with olive oil and season lightly with salt and pepper. Stem and seed peppers and lightly brush with oil. Over hot coals or under a broiler grill the eggplant and peppers on both sides until the eggplant is browned and cooked through and the peppers softened and lightly charred. With the point of a knife, lightly scrape peppers to remove any loose charred skin. Split peppers in half lengthwise. Spread focaccia liberally with pesto. Top bottom slice of focaccia with grilled eggplant slices, arugula, cucumbers, a sprinkling of salt and pepper, drops of balsamic vinegar and the red pepper halves. Top with focaccia slice and insert a long wooden pick containing pitted olives and pickled garlic cloves, if desired. This recipe yields 4 sandwiches.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9657 broadcast 08-13-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-02-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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