| 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 - jpmd44a@prodigy.com 09-02-1996 Recipe by:
John Ash Converted by MM_Buster v2.0l.
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