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1 1/4 lb. eggplant, cut lengthwise in 1/2-inch thick slices 1 Tbsp. olive oil 1/2 tsp. salt 1/4 tsp. freshly ground pepper 2 each red and yellow bell peppers, halved and seeded 1/3 c. light mayonnaise 2 tsp. minced garlic 8 1/2-inch slices round Italian bread or hoagie rolls 16 medium to large fresh basil leaves Lightly brush eggplant slices with oil. Sprinkle with salt and pepper. Place in a single layer on broiler pan rack. Add peppers, cut side down. Broil about 4-inches from heat; eggplant 12 to 14 minutes, turning once until charred and soft. Do not turn peppers. Broil 15 to 20 minutes until skin blisters and blacken. Remove eggplant to a plate. Place peppers in a bowl and cover. When cool, pull off skin from peppers. Mix mayonnaise and garlic. Toast one side of bread in a broiler pan under broiler. Spread other side with garlic mayo and broil just until toasted. Layer veggies and basil leaves between bread slices. Cut sandwiches in half. Yields 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |