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Grilled Mediterranean Eggplant, Ham and Feta Makes 2 sandwiches Grilled eggplant and feta are an exquisite combination. Like most grilled sandwiches, this one can be made without meat.
Ingredients 4 slices white or Calabrese bread or 2 large rolls sliced horizontally 2 slices roasted or grilled eggplant 4 thin slices Black Forest or Tuscan smoked ham 6 to 8 cherry tomatoes, halved 3 to 4 Tbsp. (45 to 60 mL) crumbled feta cheese 2 small handfuls arugula extra virgin olive oil to brush bread Instructions For the Eggplant Place the eggplant slices on a paper towel and sprinkle both sides with 1 to 2 tsp. (5 to 10 mL) salt. Leave to drain for 30 minutes. Pat dry and lightly brush with 1 Tbsp. (15 mL) olive oil. (You may have some oil left over). Bake for 10 minutes and let cool. Assembly Layer 2 slices of bread or the bottom part of the rolls with roasted eggplant, ham, tomatoes, feta, and arugula. Top each with another slice of bread or roll top. Brush both sides of each sandwich with olive oil and grill until the cheese has melted and the bread is golden. Cut in half and serve while still warm.
This recipe is from Linda Haynes, The More from ACE Bakery cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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White |
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Calabrese |
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