Eggplant Roasted Pepper and Fontina Panino

U.S. Metric Ingredients

■ Procedure

2 slices 2 slices Eggplant, about 3/8 in.

(1 cm) thick, peeled as needed as needed Olive oil 5/2 V2 Red bell pepper, roasted and peeled (p. 529)

1. Brush both sides of the eggplant slices with oil.

2. Cook on a grill or griddle or in a sauté pan until just tender.

3. Remove the seeds, stem, and inner membranes from the pepper. Cut it in into two pieces and lay the pieces out flat.

1 1 Ciabatta roll or other large, flat dinner roll or bun as needed as needed Olive oil

2 slices 2 slices Fontina cheese

Per serving:

Calories, 640; Protein, 27 g; Fat, 26 g (36% cal.); Cholesterol, 65 mg; Carbohydrates, 75 g; Fiber, 8 g; Sodium, 1210 mg.

4. Cut the roll in half horizontally.

5. Brush both halves with olive oil.

6. Lay the eggplant slices on the bottom half.

7. Top with the pepper and then the fontina cheese.

8. Place the top half of the roll in place and press together.

9. Cook in a panino press or on a griddle until the cheese is melted. If using a griddle, place a grill brick on the sandwich and turn it over when half done.

10. Cut in half to serve.

Continue reading here: Grilled Vegetable Sandwich with Goat Cheese and Sun Dried Tomatoes

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