| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sami | Ckright2 | 4 | Servings |
INGREDIENTS
| 1 | Eggplant -, abt 1 1/4 lb | |
| stem end removed | ||
| Olive oil | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | Red bell peppers | |
| 4 | Thick Three-inch square | |
| pieces of focaccia split | ||
| in half | ||
| Basil-Mint Pesto, see * note | ||
| 1 | c | Young arugula leaves, tough |
| stems removed | ||
| 1 | Cucumber, peeled thinly | |
| slice | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Balsamic vinegar |
INSTRUCTIONS
Note: See the "Basil-Mint Pesto" recipe which is included in this collection. Slice eggplant into eight 1/4-inch thick rounds, brush with olive oil and season lightly with salt and pepper. Stem and seed peppers and lightly brush with oil. Over hot coals or under a broiler grill the eggplant and peppers on both sides until the eggplant is browned and cooked through and the peppers softened and lightly charred. With the point of a knife, lightly scrape peppers to remove any loose charred skin. Split peppers in half lengthwise. Spread focaccia liberally with pesto. Top bottom slice of focaccia with grilled eggplant slices, arugula, cucumbers, a sprinkling of salt and pepper, drops of balsamic vinegar and the red pepper halves. Top with focaccia slice and insert a long wooden pick containing pitted olives and pickled garlic cloves, if desired. This recipe yields 4 sandwiches. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9657 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 09-02-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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