Grilled Eggplant Pepper Sandwiches Recipe
Grilled Eggplant Pepper Sandwiches Recipe photo by Taste of Home

Grilled Eggplant Pepper Sandwiches Recipe

Publisher Photo
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
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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Grilled Eggplant Pepper Sandwiches in Country August/September 2009, p51

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.

Medium-Bodied Red Wine

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

Reviews for Grilled Eggplant Pepper Sandwiches

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 26, 2013

"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."

MY REVIEW
Reviewed Oct. 26, 2011

"Absolutely AWESOME!!!"

MY REVIEW
Reviewed Oct. 12, 2011

"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."

MY REVIEW
Reviewed Sep. 30, 2011

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

MY REVIEW
Reviewed Sep. 27, 2011

"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."

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