Grilled Eggplant Pepper Sandwiches
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
Grill Wok
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
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1Place 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.
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2For 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.
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3Grill, 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.
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4Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.
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