Grilled Eggplant, Red Pepper, and Arugula Sandwich with Basil-Mint Pesto

Name: Grilled Eggplant, Red Pepper, and Arugula Sandwich with Basil-Mint Pesto
Yield: Serves 4
Ingredients: Olive oil; Salt and freshly ground pepper; 1 large (about 1¼ pounds) eggplant, stem end removed; Reduced Balsamic Vinegar; 1 small cucumber, peeled and thinly sliced on the bias; 1 cup lightly packed young arugula leaves, tough stems removed; 1 cup lightly packed young arugula leaves, tough stems removed; Basil-Mint Pesto; 4 thick, 3-inch-square pieces of focaccia, split in half; 2 medium red bell peppers, halved, seeds and stem removed; Salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cooking One on One

By John Ash

Published 2004

About

This vegetarian sandwich is dressed with one of my favorite pestos, but you can use any pesto that you like. You did make some extra and store it in the freezer, didn’t you?

Ingredients

1 large (about 1¼ pounds) eggplant, stem end removed
Olive oil
Salt and freshly ground

Sandwich
Bread
Vegetarian

Method

Prepare a Charcoal fire or preheat a gas or stovetop grill or broiler. Slice the eggplant into eight ¼-inch-thick rounds, brush both sides of each slice with olive oil, and season lightly with salt and pepper. Lightly brush the peppers with olive oil. Grill or broil the eggplant and peppers on both sides until the eggplant is browned and cooked through and the peppers are softened and lightly c