Grilled Eggplant and Pepper Sandwiches

(originally posted 9/5/2006)

I'm on a quest to try one new fruit or veggie per week. Picked up 2 cute little eggplants, and just didn't know what to do with them. Cittie posted these in a great thread of eggplant recipes, and they sounded so good!

We had lousy weather yesterday, so I made them inside on the grill pan. :)

Thanks Cittie, will definitely be making these again!

Grilled Eggplant and Sweet Pepper Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium green, red, or yellow sweet peppers
1 medium eggplant (about 12 ounces) -- cut into 12 slices
1 tablespoon olive oil
8 1/2" thick slices French bread-- I used bulky rolls, buttered and toasted on grill pan
4 ounces soft goat cheese (chevre)-- I used yogurt cream cheese
1/4 cup Dijon-style mustard

1. Quarter the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes.

2. 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. Turn and grill 3 to 5 minutes more or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside.

3. Spread 1 side of each French bread slice with goat cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices. Serve warm. Makes 4 servings.

Nutrition facts per serving: calories: 240, total fat: 13g, fiber: 2g


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