Post by Catbatty on Aug 17, 2018 17:33:32 GMT -5
An idea from Williams-Sonoma: a simple sandwich with a spread of aioli, slices of grilled eggplant, and lettuce. (I've never tried globe eggplant, but I bet it's good with garlicky aioli.) Anybody else have vegetarian sandwich recipes? (Grilled or cold cheese, peanut butter and jelly, and avocado sands are givens. We need to branch out. Yes, buttery scrambled egg sandwiches are heavenly. I even like fried egg sandwiches with ketchup!) New ways to make deviled egg sandwiches would be fun. Catbatty - who will someday eat an eggplant.
Exported from MasterCook *
Grilled Eggplant Sandwiches with Aioli (Wms-Sonoma)
Recipe By :Georgeanne Brennan
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Gas or Charcoal Grill
Sandwiches Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil -- (2 fl oz/60 ml)
1 globe eggplant (aubergine) -- cut lengthwise into slices 1/2 inch (12 mm) thick
AIOLI:
2 cloves garlic -- halved
1 whole egg -- at room temperature
PLUS
1 egg yolk -- at room temperature
1/2 cup extra-virgin olive oil -- (4 fl oz/250 ml)
PLUS
1/2 cup canola oil -- (4 fl oz/250 ml)
1/2 teaspoon salt
1/2 teaspoon pepper
-------
Focaccia squares -- split horizontally, (or 8 to 10 slices country-style bread 1/2-inch/12 mm thick)
Lettuce leaves -- for serving
Build a hot wood or charcoal fire in a grill or preheat a gas grill to 400°F (200°C). Rub hot grill rack with 1 tsp of olive oil.
Coat eggplant slices on both sides with a little olive oil and sprinkle with salt and pepper. Grill until golden, 6-7 minutes. Turn and grill on second side until golden, about 4 minutes. Remove and set aside.
For Aioli: Mix oils together. Combine garlic and 1/2 tsp salt in a mortar or small bowl and crush to a paste with a pestle or back of a spoon. Transfer paste to a food processor, add egg and egg yolk, and pulse 2 or 3 times. With machine running, add oil drop by drop at first, then in a fine stream until mixture is thick and emulsified, about 2-4 minutes. Remove to a bowl and stir in 1/2 tsp pepper and salt to taste.
Spread bread slices with aioli. Place grilled eggplant and a lettuce leaf on half of slices. Top with another bread slice and serve at once. Cover leftover aioli and store in refrigerator for up to 12 hours.
4 or 5 servings
Source:
"Williams-Sonoma MAIN DISHES, New Healthy Kitchen, page 24"
Copyright:
"Free Press (2006); ISBN: 0743278593"
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Exported from MasterCook *
Grilled Eggplant Sandwiches with Aioli (Wms-Sonoma)
Recipe By :Georgeanne Brennan
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Gas or Charcoal Grill
Sandwiches Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil -- (2 fl oz/60 ml)
1 globe eggplant (aubergine) -- cut lengthwise into slices 1/2 inch (12 mm) thick
AIOLI:
2 cloves garlic -- halved
1 whole egg -- at room temperature
PLUS
1 egg yolk -- at room temperature
1/2 cup extra-virgin olive oil -- (4 fl oz/250 ml)
PLUS
1/2 cup canola oil -- (4 fl oz/250 ml)
1/2 teaspoon salt
1/2 teaspoon pepper
-------
Focaccia squares -- split horizontally, (or 8 to 10 slices country-style bread 1/2-inch/12 mm thick)
Lettuce leaves -- for serving
Build a hot wood or charcoal fire in a grill or preheat a gas grill to 400°F (200°C). Rub hot grill rack with 1 tsp of olive oil.
Coat eggplant slices on both sides with a little olive oil and sprinkle with salt and pepper. Grill until golden, 6-7 minutes. Turn and grill on second side until golden, about 4 minutes. Remove and set aside.
For Aioli: Mix oils together. Combine garlic and 1/2 tsp salt in a mortar or small bowl and crush to a paste with a pestle or back of a spoon. Transfer paste to a food processor, add egg and egg yolk, and pulse 2 or 3 times. With machine running, add oil drop by drop at first, then in a fine stream until mixture is thick and emulsified, about 2-4 minutes. Remove to a bowl and stir in 1/2 tsp pepper and salt to taste.
Spread bread slices with aioli. Place grilled eggplant and a lettuce leaf on half of slices. Top with another bread slice and serve at once. Cover leftover aioli and store in refrigerator for up to 12 hours.
4 or 5 servings
Source:
"Williams-Sonoma MAIN DISHES, New Healthy Kitchen, page 24"
Copyright:
"Free Press (2006); ISBN: 0743278593"
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