| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Japanese |
Dujour11 |
4 |
Servings |
INGREDIENTS
| 3 |
|
Japanese eggplants or 1 |
|
|
regular sliced 1/3-inch |
|
|
thick |
|
|
Salt and pepper |
| 1/4 |
c |
Olive oil |
| 1 |
|
Loaf Italian bread |
| 1/4 |
c |
Pesto sauce |
| 3 |
oz |
Asiago cheese, sliced paper |
|
|
thin |
| 1/2 |
|
Red onion, sliced paper thin |
| 2 |
|
Tomatoes, sliced 1/4-inch |
|
|
thick |
| 1 |
|
Arugula |
INSTRUCTIONS
Preheat a charcoal or stove top grill. Salt eggplant and brush with
olive oil. Grill until golden and tender. Drain eggplant on paper
towels, blotting to remove excess oil. Slice open loaf and drizzle
with pesto. Fill with eggplant, cheese, onion, tomato and arugula.
Sprinkle with salt and pepper and drizzle with more pesto. Yield: 2 to
4 servings Busted and entered for you by: Bill Webster CHEF DU JOUR
SHOW #DJ9082 LARRY NICOLA Converted by MM_Buster v2.0l. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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