Grilled Eggplant And Mozzarella Sandwiches Food

GRILLED EGGPLANT, RED PEPPER AND FRESH MOZZARELLA CIABATTA SANDWICH

Steps:

• Combine the mayonnaise and the garlic paste in a small bowl, and season well with salt and pepper. Allow flavors to marry, in the fridge, for at least 30 minutes.
• Heat a grill to high. Brush the peppers with olive oil, and sprinkle with salt and pepper. Char on the grill. Place in a bowl, covered with plastic wrap, and let them steam themselves in the bowl for 10 minutes.When 10 minutes have elapsed, remove the skin, stem, and seeds. Slice into eighths.
• Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Grill until golden brown on both sides, about 4 minutes per side.
• Put bread on the grill, cut side down, and grill for 30 seconds, to warm it through and to crisp up the crust. Spread the bottom half of the bread with the garlic mayo, then place on eggplant slices and fresh mozzarella. Return this half of bread to the grill and close the lid to melt the cheese. This should take about a a couple of minutes. Remove from grill and top with red peppers and basil. Drizzle with additional olive oil, and another sprinkle of salt and pepper, to taste. Spread top half of bread with some mayo, and place on top of sandwich. Slice, and serve.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA

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.

GRILLED EGGPLANT SANDWICH

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
• Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

GRILLED EGGPLANT, ARUGULA AND MOZZARELLA PANINI

Steps:

• Brush eggplant slices with oil on both sides and place in a George Foreman grill--or panini grill-- cook 4 minutes, remove.
• Brush bread slices with oil.
• On 4 slices, oil side down, arrange eggplant, arugula, and mozzarella, top with 4 bread slices oil side up add 2 sandwiches to grill, close and cook 3-4 minutes.
• Repeat.
• Cut sandwiches on diagonal and serve.

GRILLED EGGPLANT AND MOZZARELLA SANDWICHES

Steps:

• Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.
• Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
• Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

EGGPLANT AND MOZZARELLA SANDWICH

Steps:

• Line a baking sheet with aluminum foil; lightly oil the foil Cut the eggplant lengthwise into 1/2 inch thick slices. Place on the prepared baking sheet; brush with 1 tbsp olive oil. Broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn. Coarsely chop the eggplant and set aside.
• Saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in the reserved eggplant, tomatoes, parsley, and vinegar. Remove from heat and set aside.
• Cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. Broil until lightly browned. Place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. Broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. Cover with the top half of the bread.
• Cut into 4 portions, and serve immediately.

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL

Steps:

• Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
• Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
• Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.