eggplant sandwich provencal
Source of Recipe
ww.ca
List of Ingredients
1/8 tsp table salt, or to taste
1/4 medium eggplant(s), about 2 slices, 1/2-inch thick each
1 tsp olive oil
1/2 Tbsp balsamic vinegar
2 slice high-fiber bread, multigrain or sandwich roll
12 medium basil, leaves
1/2 cup canned pimento, or about 6 pieces roasted red pepper
Recipe
Sprinkle salt on both sides of eggplant slices. Allow it to sit on a wire rack or in a colander for 20 to 30 minutes. This takes out extra moisture.
Preheat grill, grill pan or saut� pan. Brush eggplant slices with olive oil.
Grill or saut� eggplant slice until cooked but not mushy, about 1 to 2 minutes per side. Allow eggplant to cool, then drizzle balsamic vinegar on bread slices and assemble the sandwich: bread, eggplant, basil, red pepper, bread.
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