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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
  • Total Time
    Prep: 50 min. Grill: 15 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup pitted ripe olives
  • 2 to 3 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/4 cup olive oil
  • SANDWICHES:
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 large eggplant, cut lengthwise into 1/2-inch slices
  • 2 large sweet red peppers, quartered
  • 8 slices firm white bread (1/2 inch thick)
  • 1/4 cup fresh basil leaves, thinly sliced

Directions

  • 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.
Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutrition Facts
1 each: 463 calories, 31g fat (4g saturated fat), 0 cholesterol, 844mg sodium, 44g carbohydrate (12g sugars, 8g fiber), 7g protein.

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