Grilled Eggplant and Heirloom Tomato Sandwiches

Name: Grilled Eggplant and Heirloom Tomato Sandwiches
Yield: 4 servings
Ingredients: 1 eggplant cut into 1/4-inch slices – This will work fine with any type of eggplant.; 1 teaspoon salt; 1 tablespoon olive oil; 2 tablespoons balsamic vinegar; 2 cloves garlic, minced; 2 peppers, roasted or grilled and sliced; 1 or 2 heirloom tomatoes, sliced; 8 1/2-inch-thick slices of your favorite sandwich bread Optional: Aioli or mayonnaise to spread on the bread

Serves 4

eggplant peppers tomatoes

Method

1
Preheat the grill or broiler. Brush the olive oil lightly over both sides of the eggplant and sprinkle with salt. Grill or broil the eggplant until tender, 3 or 4 minutes per side. Place in a bowl and toss with 1 tablespoon of vinegar and half of the minced garlic.
2
Cut the tops off the peppers, slice in half and remove the seeds. Grill or broil the peppers until tender and then toss them in a bowl with the remaining vinegar and garlic.
3
Grill, broil or toast the bread. If you are using aioli or mayonnaise spread it on the bread and then assemble the sandwiches with layers of eggplant, peppers and tomatoes.
4
Picnic!

From the farm's kitchen

View the original recipe