Friday, March 06, 2009

Grilled Eggplant, Tomato, Provolone, and Sun-Dried Tomato-Pesto Sandwich

This was yummy but was not as good as some of the other eggplant dishes we've had. Also, even though the cheese isn't melted onto the bread, when you add the hot vegetables, the cheese melts. This is pretty good, but we probably wouldn't make it again.

Note: I used storebought pesto, so the meal took me about 6 minutes total.

sandwich

We had it with some broccoli.
sandwich and broccoli

Grilled Eggplant, Tomato, Provolone, and Sun-Dried Tomato-Pesto Sandwich
Cooking Light, July 1999

You'll have leftover pesto, which is great with pasta or as a dip.

1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
8 (1/4-inch-thick) slices eggplant (about 1 1/2 pounds)
4 (1/2-inch-thick) slices yellow tomato (about 10 ounces)
4 (1/2-inch-thick) slices red tomato (about 10 ounces)
Cooking spray
8 (1 1/2-ounce) slices French bread
1/2 cup Sun-dried Tomato Pesto
2 (1 1/2-ounce) slices provolone cheese, each cut in half
1 cup gourmet salad greens

Prepare grill or broiler.

Combine first 4 ingredients in a small bowl. Sprinkle evenly over eggplant and tomato slices.

Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is tender and browned. Place tomato on grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side or until tomato is done. Place bread on grill rack or broiler pan coated with cooking spray; cook 1 minute on each side or until bread is lightly toasted.

Spread 1 tablespoon Sun-dried Tomato Pesto on each bread slice, and place 1/2 slice of cheese on each of 4 bread slices. Arrange greens, eggplant, and tomato evenly over cheese, and top with 4 bread slices.

Yield: 4 servings

SUN-DRIED TOMATO PESTO:
1/2 cup sun-dried tomatoes, packed without oil
3/4 cup boiling water
1 cup chopped seeded plum tomato
1/2 cup basil leaves
2 tablespoons pine nuts
1 tablespoon olive oil
1/8 teaspoon black pepper
4 garlic cloves

Combine sun-dried tomatoes and boiling water in a bowl, and let stand 4 minutes. Drain and chop.

Combine tomatoes, plum tomato, and remaining ingredients in a blender or food processor, and process 20 seconds or until a paste forms.

Note: Pesto can be stored in refrigerator in an airtight container.

No comments: