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Grilled Eggplant Pepper Sandwiches

 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
4 ServingsPrep: 50 min. Grill: 15 min.


  • 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
  • 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


  • 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

2 of 2

Grilled Eggplant Pepper Sandwiches (continued)

Directions (continued)

  • 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. 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.