| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
Sandwich |
2 |
Servings |
INGREDIENTS
| 1 |
|
Red pepper, roasted |
|
|
instructions below |
| 1 |
|
Or medium eggplant |
|
|
Salt and pepper |
|
|
Good bread-we used english |
|
|
muffin bread |
|
|
Fresh basil |
INSTRUCTIONS
From: "Nicki A. Eger" <EGER@QHORSE.STX.COM> Date: Tue, 6 Aug 1996
7:56:21 -0400 (EDT) Roast red pepper by placing it in an over or
toaster oven at 450 degrees. As soon as one side starts to char, turn
it over. Repeat until all sides are lightly charred. Remove and place
in plastic or paper bag. Close bag, and let pepper steam for 5 to 10
minutes. Remove and peel skin and cut out stem and seeds. Cut into
large quarters. Slice eggplant across or lengthwise about 1/4-1/3 inch
wide. Spray a non-stick pan with Pam. Place slices of eggplant in
pan, sprinkle with salt and pepper, and roast over medium high heat
until they are tender, but not soggy and turning black (they will do
this if cooked too long-but they will still be edible). Toast slices
of bread, layer on eggplant and peppers. I served it with fresh
tomato and basil on the sandwich, and a drizzle of olive oil. Low-fat
provolone might make a nice addition as well. Digest eat-lf.v096.n116
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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