Recipe 33: Grilled Red Pepper and Eggplant Sandwiches

Recipe 33:
Grilled Red Pepper and Eggplant Sandwiches


2 large eggplants
2 large red bell peppers, cored, seeded and cut into 2-in wedges
1/4 cup extra virgin olive oil
salt & fresh ground black pepper
1/2 cup olivada (recipe 32)
Bread

Light the grill (can also broil). Trim and discard the ends from the eggplants and cut eggplant lengthwise into 1/2 inch thick pieces. Peel the slices that have skin.

Lay the eggplant and peppers on a large baking sheet or platter. Brush them with the oil and sprinkle lightly with S&P. Grill the vegetables, turning once, until marked with dark stripes (10 minutes) or grilled-looking (broiler). Remove and let cool until just warm or room temperature.

Spread Olivada on both sides of the bread, layer with eggplant and peppers, sandwich and eat.


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