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Grilled Eggplant Pepper Sandwiches Recipe

Grilled Eggplant Pepper Sandwiches Recipe photo by Taste of Home

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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

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Grilled Eggplant Pepper Sandwiches Recipe

Prep: 50 min. Grill: 15 min.

Yield: 4 Servings

50 15 65

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 grill for 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. Yield: 4 servings.

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.

Nutritional Facts 1 sandwich equals 463 calories, 31 g fat (4 g saturated fat), 0 cholesterol, 844 mg sodium, 44 g carbohydrate, 8 g fiber, 7 g protein.

Originally published as Grilled Eggplant Pepper Sandwiches in Country August/September 2009, p51

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Grilled Eggplant Pepper Sandwiches

Grilled Eggplant Pepper Sandwiches

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Reviewed on Feb. 26, 2013 by scsvatek

We really enjoyed it. It is a bit of work for just a sandwich, but we will have it again. Probaby add some Monterrey cheese.

Reviewed on Oct. 26, 2011 by jimsr

Absolutely AWESOME!!!

Reviewed on Oct. 12, 2011 by renebran

Made these last night, they were very good, let several people try them and it was a hit. I did add a little Monterrey cheese.

Reviewed on Sep. 30, 2011 by Delenn's Grandma

Even my husband, who dislikes eggplant, loves this sandwich.

Reviewed on Sep. 27, 2011 by thatgengirl

We made this because we had 5 vegetarians coming to our BBQ. It was really tasty, that can't be denied. But the prep work an expensive (in our area) ingredients doesn't make up for the fact that it's still just a sandwich.

Reviewed on Sep. 27, 2011 by thatgengirl

We made this because we had 5 vegetarians coming to our BBQ. It was really tasty, that can't be denied. But the prep work doesn't make up for the fact that it's still just a sandwich.

Reviewed on Sep. 18, 2011 by medic1709

Since it was raining when I wanted to try this recipie, I used the broiling feature of my toaster oven. Even without the added flavor of the grill, it was very good.

Reviewed on Sep. 03, 2011 by jellibug

Yum!! I used crusty sub rolls instead of toast. So good...........

Reviewed on Oct. 09, 2010 by LaDawn Marie

Excellent! I added cheese to ours and put them on the "foreman". Husband was happy but my kids still wouldn't eat them.