GRILLED EGGPLANT SANDWICH--------------------------------------------------------------------------------BACK TO RECIPES
6 servings

1 medium eggplant, peeled, and cut into 1/2-inch thick slices
1 medium sweet onion, cut into 1/2-inch thick slices
1 medium red bell pepper, cut lengthwise into 6 strips
2 large cloves of garlic, unpeeled
4 tbsp extra virgin olive oil
1/2 cup mayonnaise
2 tbsp thinly sliced fresh basil
6 sandwich rolls (Kaiser buns are good), split
1 medium tomato, sliced
6 slices smoked or plain Provolone cheese


1. Preheat grill to medium direct heat

2. Spinkle eggplant lightly with salt and place in a colander to stand for 30 minutes. Rinse well, drain and pay dry

3. Place eggplant, onion, bell pepper and arlic cloves on a large baking sheet. Brush 1 side of each piece of vegetable with the olive oil - leaving about 2 tsp of the olive oil aside for later use

4. Place vegetables, oiled side down, onto your grill. Brush tops lightly with about 1 tsp. of olive oil. Grill, covered, for about 6-8 minutes or until vegetables are grilled and tender, but not limp. Turn once during the grilling period. Remove the vegetables and set aside

5. Grill your rolls, cut side down for about 1 minute

6. Peel and chop grilled garlic. Add it to the mayonnaise, along with the remaining 1 tsp olive oil and basil. Spread cut sides of each roll lightly wiht the mayonnaise mixture. Top each sandwhich with eggplant, onion, tomato slices, bell pepper and 1 slice of cheese.

Source: Official BBQ Site - Recipe Collection

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