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Grilled eggplant and mozzarella sandwiches
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Grilled eggplant and mozzarella sandwiches
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Ingredients:
• 8 1/2-inch-thick eggplant slices
• 4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)
• 2 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 4 large bunches arugula
• 2 large tomatoes, coarsely chopped
• 3 tablespoons chopped fresh basil
• 2 tablespoons pine nuts, toasted
* Also called mozzarella affumicata; available at cheese shops.
Preparation:
Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray;
sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.
Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates.
Sprinkle with pine nuts. Top each with 1 eggplant sandwich.
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