| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
Sandwich |
2 |
Servings |
INGREDIENTS
| 1 |
|
Red pepper; roasted (instructions below) |
| 1 |
sm |
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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