Grilled Eggplant And Red Pepper Sandwiches Recipes

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
• Heat a grill to high.
• Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
• Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
• Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
• Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Steps:

• Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

Steps:

• Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
• Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
• Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

Steps:

• For the mayonnaise mixture: Combine the mayonnaise and garlic in a small bowl and season with salt and pepper. Refrigerate for at least 30 minutes before using.
• For the roasted pepper relish: Combine the basil, vinegar, oil and peppers in a small bowl and season with salt and pepper. Let sit at room temperature while you assemble the sandwiches.
• Preheat a grill on medium-high heat.
• For the grilled eggplant: Brush the eggplant slices with oil and sprinkle with salt and pepper. Cook until grill marks appear, 1 to 2 minutes per side.
• For the sandwiches: Brush the cut sides of the bread with oil and season with salt and pepper. Place on the grill cut-side down to warm through and crisp slightly, about 30 seconds.
• Spread the bread with the mayonnaise mixture and top the bottom halves with the grilled eggplant, roasted pepper relish, mozzarella slices, arugula and basil. Cover with the tops of the bread. Place the sandwiches on the grill, weigh them down with a brick wrapped in foil and cook until pressed and the cheese has melted, flipping once, about 6 minutes. (They can also be cooked on a panini press.)
• Slice in half crosswise and serve.

Steps:

• Preheat a grill or grill pan over high heat.
• Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
• Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
• Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
• Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
• Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
• To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!

Steps:

• 1. Spread goat cheese on one side of bread.
• 2. Place eggplant and pepper on the other piece of bread.
• 3. Close sandwich.
• 4. Spread evenly 1/2 teaspoon of butter onto each slice of bread.
• 5. Grill over moderate heat for approximately 3-4 minutes.
• *To grill eggplant:
• Slice thinly, brush with olive oil, sprinkle with salt and pepper to taste, and grill or broil for 4-5 minutes.
• **To roast peppers (also available in jars):
• Hold peppers over a flame until blackened, place peppers in a paper bag, peel and discard skins when cooled.

Steps:

• Preheat grill. Place eggplant, bell pepper, and onion slices on cookie sheet and brush lightly with Herb Marinade. Lightly brush bread on one side with marinade. Grill vegetables until tender. Toast bread. Place vegetables on bread. Add goat cheese and serve

Steps:

• Slice the eggplant in pieces a half an inch thick. If using the large purple variety, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
• Meanwhile, make the red pepper sauce. Soften the onion in 1 tablespoon olive oil. Add the garlic, tomatoes, peppers, garlic and herb bouquet. Add 1/2 cup water, cover, and cook slowly for about 20 minutes, or until the peppers are soft. Remove the herb bouquet and puree the peppers in a food processor until smooth. Cool to room temperature and correct seasoning.
• Preheat coals. Brush the eggplant slices with remaining olive oil and grill until charred. Arrange on a long serving dish in one or two rows, season with pepper to taste and pour the sauce along the middle of the slices. Sprinkle with basil and serve.

Steps:

• Aioli -- Mix the mayonnaise, garlic, parsley and lemon in a small bowl. Cover and refrigerate until later.
• Eggplant -- Drizzle the eggplant with olive oil, salt and pepper. Roast at 425 degrees on a cookie sheet lined with parchment paper or foil 10-12 minutes on the middle shelf until tender. Remove and let cool.
• Sandwich -- Spread the aioli on the bottom slice of the bread and top with the red onion, then the eggplant, tomato, basil, goat cheese, and red peppers. Top with another slice of bread also slathered with the aioli.
• Grill -- Season your grill pan with a little olive oil and just grill the sandwich on each side until golden brown. It only takes a few minutes.
• ENJOY! a nice light, bit healthier sandwich.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
• Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
• Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Steps:

• Heat oven to 350ºF.
• Arrange eggplant slices on baking sheet sprayed with cooking spray, overlapping slightly if necessary; sprinkle with pepper. Bake 10 to 12 min. or until eggplant is tender.
• Heat broiler. Mix mustard, oil, vinegar, oregano and garlic until blended. Brush eggplant with 1/4 cup mustard mixture. Broil, 4 inches from heat, 1 min.
• Brush cut sides of bread with remaining mustard mixture. Cover bottom halves of baguette pieces with eggplant, red peppers and cheese; place on broiler pan alongside baguette tops, cut sides up.
• Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted. Place baguette tops over bottoms to make 6 sandwiches.