Any leftover eggplant is good the next day in a sandwich or tossed with pasta. Makes 4 sandwiches.
• 1 pound eggplant: 1 medium or 2 to 3 small, sliced ½ inch thick
• 1/2 cup Italian-Style Marinade
• Eight to ten 6- to 12-inch dried rosemary branches
• Vegetable oil
• 8 ounces fresh mozzarella, thinly sliced
• 1 large or 2 medium ripe tomatoes, sliced
• Salt and freshly ground pepper to taste
• 12 to 16 large basil leaves
• Basil-Garlic Mayonnaise or about 4 tablespoons olive oil and 1 large clove garlic
• 1 focaccia, cut into fourths or 4 large onion rolls or mini-baguettes, split horizontally
1. Marinate the eggplant slices for at least 3 hours or overnight, turning occasionally. Just before grilling, throw a handful of rosemary stalks on the coals. Brush the grill lightly with oil.
2. Grill the eggplant over a medium-hot fire. Remove the slices to a plate and lightly toast both sides of the focaccia or rolls.
3. Spread one side of each piece of bread with the mayonnaise or rub it with the garlic clove and drizzle with a little olive oil. Layer the lower half of each sandwich with 1 or 2 slices of eggplant, 1 or 2 slices of mozzarella, 2 or 3 basil leaves, 2 slices of tomato, salt and pepper; add another slice or 2 of eggplant and 1 or 2 more basil leaves. Put on the lid and serve immediately.
Susan Belsinger, a frequent contributor to The Herb Companion, treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of Basil: An Herb Lover’s Guide (1996) and several other books from Interweave Press.
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Vegetables on the Grill.