Grilled Eggplant Sandwich

Grilled marinated eggplant fresh mayo, provolone cheese and oven roasted tomatoes on a ciabatta.

By: Carla Hall, Celebrity Chef

Prep Time: 35 min
Cook Time: 34 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1 cup roasted tomatoes
1/2 cup basil mayonnaise
1 medium eggplant, sliced 1/4 inch (12 slices)
1/4 cup olive oil
1 teaspoon kosher salt
8 slices provolone cheese
4 (4 inch) square ciabatta roll

Roasted Tomatoes
2 tablespoons olive oil
1 3/4 teaspoon balsamic vinegar
1 1/2 teaspoon whole clove peeled garlic, minced
1 teaspoon thyme leaves, minced
1/4 teaspoon kosher salt
1/8 ground black pepper
8 plum tomatoes, sliced 1/2 inch

Basil Puree
2 tablespoons basil leaves
1/8 teaspoon whole clove peeled garlic
2 teaspoons olive oil
1/8 teaspoon kosher salt

Basil Mayonnaise
2 teaspoons basil puree
1/2 cup mayonnaise
1/2 teaspoon grated lemon rind (zest)
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper

Allergens:

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Vegetarian

Directions:

Roasted Tomatoes: In a bowl, combine oil, vinegar, garlic, thyme, salt and pepper. Mix well. Brush bottom of sheet pan with oil mixture. Evenly spread tomato slices on sheet pan in a single layer. Drizzle remaining oil mixture on top of tomatoes. Roast tomatoes at 400 degree F for 20 minutes until tomatoes start to caramelize.
Basil Puree: In a small pot, bring water to a boil. Place basil in a wire strainer dip in boiling water for 10 seconds. Remove basil from water and immediately shock under cold water for 10 seconds. In a food processor or blender, add basil. Pulse until finely chopped. Add garlic, olive oil and salt to food processor. Pulse until combined. Mixture will thicken.
Basil Mayonnaise: In a medium bowl, combine all ingredients, mix until well blended.
For Service: Evenly spread eggplant on sheet pan in a single layer, drizzle oil on top of eggplant, season with salt. Place eggplant on medium high grill. Grill for 1 to 2 minutes on each side. Place 2 slices cheese over top 3 slices of eggplant. Allow to melt. Split rolls. Spread 1 tablespoon basil mayonnaise on each, the heel and the crown roll. Place eggplant with melted cheese on top of heel of roll. Place 1/4 cup roasted tomatoes on top of eggplant. Close sandwich with crown of roll. Cut in half.