Monday, May 21, 2012

Grilled Eggplant and Sweet Pepper Sandwiches

Photos by Sarah Puwalowski
Grilled Eggplant and Sweet Pepper Sandwiches

2 medium green, red, and/or yellow sweet peppers
1 medium eggplant, cut into 12 slices
1 tablespoon olive oil
4 ciabatta rolls, split
4 ounces soft goat cheese
1/4 cup Dijon-style mustard

Quarter/half (depending on size) the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes.

Generously salt eggplant slices.  Place on paper towels for about 20 minutes (releases bitterness and water).

Brush eggplant slices with oil.

Brush sweet peppers with oil.  

Grill eggplant and sweet peppers on the rack of an uncovered grill directly over medium heat for 4 minutes.  Turn and grill 3 to 5 minutes more until eggplant is tender and sweet peppers are slightly charred.

Remove vegetables from the grill; set aside.  Place rolls, split side down, on grill, for about 2 minutes, until rolls are toasted.

Spread 1 side of each ciabatta roll slice with mustard and goat cheese.  

Layer 3 eggplant slices and 2 to 3 sweet pepper quarters/halves on 4 of the ciabatta slices.  Top with remaining bread slices.  Serve warm.
Serves: 4


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