Grilled Eggplant Pepper Sandwiches

Name: Grilled Eggplant Pepper Sandwiches
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings.
Cuisine: Greek Recipes, Greek Vegetarian Recipes
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

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

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.

Originally published as Grilled Eggplant & Pepper Sandwiches w/ Black Oliv in Country August/September 2009

Reviews

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Average Rating:

JMartinelli13

Dec 26, 2017

Made them on an indoor grill, so good!
scsvatek

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.
jimsr

Oct 26, 2011

Absolutely AWESOME!!!
renebran

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.
Delenn's Grandma

Sep 30, 2011

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

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.
thatgengirl

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 doesn't make up for the fact that it's still just a sandwich.
medic1709

Sep 18, 2011

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.
jellibug

Sep 3, 2011

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

Oct 9, 2010

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