 Grilled Eggplant SandwichRich and satisfying, you won't miss the meat with this vegetarian sandwich. If you have a panini press or non-stick electric grill, use that instead of a skillet. Serve with a salad or cup of soup. Yield: 4 Servings Ingredients1 ciabatta loaf, about 12 inches long, ends trimmedOlive oil 2 cups Manchego cheese, grated about 1/2 lb 1/4 cup sun-dried tomatoes packed in oil, coarsely chopped 1 Italian eggplant MethodPreheat oven to 400 degrees. Slice the ciabatta bread lengthwise. Mix together cheese and sun-dried tomatoes with some of the oil they are packed in, in a small bowl until well combined. Cut the eggplant lengthwise into slices 1/2 inch thick, discarding the slices on either end that are mostly skin. Place the slices on a oiled foil lined rimmed baking sheet. Brush slices lightly with olive oil and bake for 10 minutes or until tender. Spread the cheese on the top of the bottom of half of the bread. Layer the eggplant slices in a single layer on top of the cheese and replace the top half of bread. Cut loaf in half to fit in pan. Heat a large heavy cast iron frying pan or grill pan over medium heat. Once the pan is hot, place the sandwich in the pan. Place a heavy pan or brick wrapped in foil on top of the sandwich to weigh it down. Cook in the pan for 3-4 minutes, flip and cook another 2 minutes. Transfer to a cutting board and slice each half into 2 sandwiches. If cheese is not completely melted, place sandwiches in the oven until heated through.
Serving SuggestionServe with a bottle of 300 Dias del Sol Tempranillo. Estimated Prep Time: 15 minutes |
