 Grilled Eggplant And Zucchini Sandwiches With "Muffuletta" Mix
(Adapted from The Mustard's Grill Napa Valley Cookbook) 1 large globe eggplant, or 3 to 4 small Asian eggplants
3 small zucchinis
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 red onion Muffuletta mix 1/2 red onion, or 2 scallions, the white and a bit of the green parts, minced
2 cloves garlic, smashed and minced
1 tablespoon capers, well drained
1 tablespoon chopped cornichons, dill or other pickles chopped
1 tablespoon chopped serrano or Fresno pepper
6 tablespoons chopped black or green olives
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper 6 crusty rolls or 1 loaf ciabatta (I used individual ciabattas)
6 tablespoon mayonnaise mixed with 2 cloves minced garlic
2 red roasted bell peppers, peeled and diced
6 tablespoons grated parmesan Trim the ends off the eggplant and cut the globe eggplant crosswise into slices about 1/2 inch thick. Cut Asian eggplant on the diagonal. Trim ends of the zucchini and slice length wise about 1/4 inch thick. Spread the eggplant and zucchini on baking pans and drizzle the olive oil on both sides and sprinkle with salt and pepper. Set aside for 30 minutes. Slice the onion into 6 thick rounds and brush carefully with olive oil so they don't break up. Grill eggplant, zucchini, and onion on a grill over medium to low heat--this can be done with the dying embers of a grill. Or roast the veggies in an oven set at 450 degrees, turning once, until cooked through. Make the muffuletta mix by mixing all the ingredients together. The mix can be made as much as a week in advance. Bring to room temperature before using. To make sandwich, split the rolls and toast the cut sides, and smear with the garlic mayo. Layer bottoms with the eggplant, zucchini, and onion slices, and diced bell pepper. Sprinkle parmesan on top, then top with about 1 Tablespoon of the muffuletta mix. Close up the sandwiches. For the whole ciabatta loaf, slice off the top, leaving the sides intact to support the goodies you'll add. Hollow out the loaf a little, and smear the mayo on top and bottom of the loaf and start layering with the eggplant, zucchini, onion, and diced bell pepper inside the loaf. Sprinkle with the parmesan cheese, add muffuletta mix and top off with the onions. Put the lid back on and press gently before cutting. WhatDidYouEat.com No one has commented on this article. |
