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Grilled Eggplant Ciabatta



Category

Main Dishes

Source

Recipe courtesy of Executive Chef Anthony Ventresco of Red Sauce Ristorante

Description

Read more about Red Sauce Ristorante, now located in Nashua, here.

Prep Time

30 to 45 minutes from prep to finish

Number of Servings

4

Ingredients

1 medium eggplant (Italian), cut into 1/2-inch slabs slices
1 large red pepper (roasted) or jarred
1 clove garlic, minced
1/2 cup arugula
8 slices fresh mozzarella
4 ciabatta rolls (or other crusty bread/roll)

Marinade:
1/2 cup olive oil
1/2 cup balsamic vinegar
1/4 teaspoon minced garlic
1 teaspoon, fresh chopped basil
1 teaspoon fresh chopped oregano
1/4 teaspoon hot red pepper flakes
1/4 teaspoon fine sea salt

Preparation - Directions

While the grill is hot, make a few veggie sandwiches for those who would rather pass on the grilled steaks.

Warm the rolls on the greased grill and rub the raw garlic clove across the charred roll. Place a small bunch of arugula on the bottom half of the roll. Add two slices of mozzarella on the arugula. Add the roasted red peppers on the cheese and finally place the grilled eggplant on top of the pepper with a tablespoon of marinade.

Marinade:

Whisk all together until well blended. For best results use a blender, placing all ingredients in except for half of the oil. Blend on high speed and slowly add the remaining oil in a steady stream until the marinade stays incorporated and slightly thickened.

Eggplant Preparation:

Slice eggplant into 1/2-inch slabs and cover with marinade for a half-hour.

Place marinated eggplant slabs on the grill, cook for three minutes, flip over and cook for two more minutes. Eggplant should be firm but not hard. Eggplant will continue to cook slightly after being removed from the grill.

Roasted Peppers Prep:

Place red peppers on the hot grill and char on each side until the skin is blistered and blackened. Remove pepper from the grill and place in a bowl with a towel or plastic wrap over it (loosely, so steam can escape). When cool, remove the skin, the core and most of the seeds, by hand (not under running water!). Rip or slice into strips and place in a clean bowl with minced garlic and a teaspoon of oil. Toss with a pinch of salt and black pepper.

You can make the marinade while the peppers roast. While the peppers cool down, you can marinate the eggplant.

While the eggplant marinates, you can prepare the cooled peppers and grill the bread.

Feel free to change the recipe to your tastes and ingredient list.

Good luck, and enjoy!