Grilled Eggplant, Pepper & Arugula Sandwich w Basil-Mint

Recipe Ingredients

1		Eggplant - (abt 1 1/4 lb) - stem end removed (large)
		Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Red bell peppers (medium)
4		Three-inch square pieces of focaccia - split in half
		Basil-Mint Pesto - see * note
1 cup	40g / 1.4oz	Young arugula leaves - tough stems removed
1 cup	237ml	Cucumber - peeled, thinly slice (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Balsamic vinegar

Recipe Instructions

* Note: See the "Basil-Mint Pesto" recipe which is included in this collection.

Slice eggplant into eight 1/4-inch thick rounds, brush with olive oil and season lightly with salt and pepper. Stem and seed peppers and lightly brush with oil. Over hot coals or under a broiler grill the eggplant and peppers on both sides until the eggplant is browned and cooked through and the peppers softened and lightly charred. With the point of a knife, lightly scrape peppers to remove any loose charred skin. Split peppers in half lengthwise.

Spread focaccia liberally with pesto. Top bottom slice of focaccia with grilled eggplant slices, arugula, cucumbers, a sprinkling of salt and pepper, drops of balsamic vinegar and the red pepper halves. Top with focaccia slice and insert a long wooden pick containing pitted olives and pickled garlic cloves, if desired.

This recipe yields 4 sandwiches.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9657 broadcast 08-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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