GRILLED EGGPLANT PEPPER SANDWICHES
I love eggplant! These savory, filling sandwiches give the vegetable new meaning. One bite, and you're hooked. Even my grandchildren love them. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside., For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan., Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat 1-2 minutes on each side or until toasted., Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.
Nutrition Facts : Calories 463 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 844mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 8g fiber), Protein 7g protein.
GRILLED EGGPLANT AND PEPPERS WITH FETA
An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!
Provided by Marcia
Categories Side Dish Vegetables Eggplant
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
- Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
- Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.
Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g
GRILLED EGGPLANT SANDWICHES
Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.
Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.
GRILLED EGGPLANT SANDWICH
Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
- Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.
Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g
GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES
We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil.
Provided by Crabbycakes
Categories Lunch/Snacks
Time 30m
Yield 2 Sandwiches
Number Of Ingredients 6
Steps:
- Prepare a moderately hot grill.
- On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
- Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
- Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
- Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.
EGGPLANT (AUBERGINE) SANDWICHES
These are really yummy and look good too. The recipe was originally from a Family Circle Cook Book. Time does not include 30 mins standing time for eggplant
Provided by Latchy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice eggplant lengthwise about 1cm thick.
- Choose the 8 largest slices and lay on a tray or board.
- Reserve the rest (see Note) Sprinkle eggplant with salt.
- Allow to stand 30 minutes.
- Rinse well and pat dry with paper towels.
- Heat a large frying pan over medium heat.
- Add oil to cover base of pan.
- When hot add eggplant slices, a few at a time.
- Cook for 2-3 minutes each side until brown.
- Drain on paper towels.
- Season each slice with salt and pepper.
- Sprinkle with cumin if desired.
- Cut capsicum into large pieces.
- Remove seeds and membrane.
- Place cut side down on grill tray.
- Brush skin with oil.
- Cook under preheated grill until skins blackens and blister.
- Cover with damp teatowel until cook.
- Peel of skins.
- and cut into strips.
- Cut the sundried tomatoes into strips.
- On each of 4 serving plates, place a slice of eggplant.
- Spread slices with ricotta or goats cheese.
- Top with sundried tomato and capsicum, reserving some for garnish.
- Sprinkle with basil.
- Cover each with a second slice of eggplant.
- Decorate top with crossed strips of capsicum and sundried tomato.
- Garnish with extra basil leaves.
- Note: Unused eggplant will last a day or two in the refrigerator.
- Finely chop and brown in olive oil with crushed garlic, season well.
- Spread on toast or add to a soup or casserole.
Nutrition Facts : Calories 215, Fat 7.6, SaturatedFat 4.3, Cholesterol 25.5, Sodium 156.3, Carbohydrate 31.5, Fiber 15.9, Sugar 14.2, Protein 11.2
GRILLED EGGPLANT, SANDWICHES WITH LEMON AïOLI, FETA, AND MINT
Steps:
- Preheat grill.
- Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)
- In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.
- Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.
EGGPLANT (AUBERGINE) AND PEPPER PARMESAN SANDWICHES
Smoky grilled veggies, rich tapenade, and tangy goat cheese make these sandwiches hearty and satisfying.
Provided by kineline
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1 Preheat the oven broiler.
- 2 Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
- 3 Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.
Nutrition Facts : Calories 410.9, Fat 8.5, SaturatedFat 3.9, Cholesterol 12, Sodium 841.2, Carbohydrate 67.5, Fiber 7.9, Sugar 4.4, Protein 16.5
GRILLED EGGPLANT (AUBERGINE) AND PEPPER SANDWICHES
Make and share this Grilled Eggplant (Aubergine) and Pepper Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Quarter the sweet peppers lengthwise. Remove and discard the stems, seeds and membranes.
- Brush eggplant slices with oil, grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium hot coals for 4 minutes, or broil.
- Turn and grill 3 to 5 minutes more or till eggplant slices are tender and sweet peppers are slightly charred.
- Remove veggies from grill,set aside.
- Spread one side of each French bread slice with goat cheese and mustard.
- Layer three eggplant slices and two sweet pepper quarters on each of four bread slices.
- Top with remaining bread slices.
- Serve warm.
Nutrition Facts : Calories 501.3, Fat 13.6, SaturatedFat 5.5, Cholesterol 13, Sodium 888.4, Carbohydrate 77.2, Fiber 9.5, Sugar 5.2, Protein 18.4
GRILLED EGGPLANT SANDWICHES
Introducing you to sandwiches that are hearty enough to satisfy both vegetarians and meat-eaters alike: Grilled Eggplant Sandwiches. These are built on toasty ciabatta, spread with hummus and layered with grilled eggplant and scallions. Next comes feta cheese, arugula, dill and basil for a fun vegetarian sandwich that's a great change of pace from the typical meat-centric sando.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan over high heat.
- Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
- Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
- Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
- Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
- Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
- To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!
EGGPLANT & PEPPER GRILLED CHEESE SANDWICHES
If you're in possession of a beautiful eggplant and a jar of roasted red peppers, consider adding them to your next grilled cheese sandwiches.
Provided by My Food and Family
Categories Vegetable Recipes
Time 32m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Arrange eggplant slices on baking sheet sprayed with cooking spray, overlapping slightly if necessary; sprinkle with pepper. Bake 10 to 12 min. or until eggplant is tender.
- Heat broiler. Mix mustard, oil, vinegar, oregano and garlic until blended. Brush eggplant with 1/4 cup mustard mixture. Broil, 4 inches from heat, 1 min.
- Brush cut sides of bread with remaining mustard mixture. Cover bottom halves of baguette pieces with eggplant, red peppers and cheese; place on broiler pan alongside baguette tops, cut sides up.
- Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted. Place baguette tops over bottoms to make 6 sandwiches.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
GRILLED EGGPLANT, RED BELL PEPPER AND ARUGULA ROLLS
Categories Vegetable Appetizer Side Vegetarian Pine Nut Eggplant Arugula Bell Pepper Summer Grill/Barbecue Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium heat). Whisk together vinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with 1/4 cup vinaigrette. Grill until cooked through, turning occasionally, about 4 minutes per side. Remove from grill; brush with 1/4 cup vinaigrette. Cool.
- Grill bell peppers until blackened on all sides. Wrap in paper bad and let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch strips. Season with salt and pepper. (Can be made 1 day ahead. cover; chill eggplant and bell peppers separately.)
- Place eggplant slices on work surface. Place 4 bell pepper strips on 1 end of each eggplant slice; top with 2 to 4 arugula sprigs, allowing peppers and arugula to extend beyond both sides of eggplant. Sprinkle pine nuts atop arugula. Roll eggplant up. Place seam side down on platter. (Can be prepared 4 hours ahead. Cover.)
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