Eggplant And Smoked-Gouda Open-Faced Grilled Sandwiches
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink
2
</epi:recipelink> While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl
3
With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use
4
Brush bread on both sides with 1 tablespoon oil per slice
5
Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder
6
Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt
7
Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes
8
While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter
9
Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute
10
Transfer eggplant with spatula to platter
11
Transfer grilled bread to 4 plates and spoon tomato mixture on top
12
Drizzle evenly with remaining tablespoon oil and top with eggplant
13
Season with pepper to taste
14
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink
15
</epi:recipelink> While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl
16
With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use
17
Brush bread on both sides with 1 tablespoon oil per slice
18
Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder
19
Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt
20
Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes
21
While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter
22
Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute
23
Transfer eggplant with spatula to platter
24
Transfer grilled bread to 4 plates and spoon tomato mixture on top
25
Drizzle evenly with remaining tablespoon oil and top with eggplant
26
Season with pepper to taste