| Servings |
servings
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Ingredients
Sandwich
- 4 Sandwich Rolls crusty
- 1 Eggplant cut into 1/2 inch rounds
- 1 Tomato ripe, sliced
- 1 Red Onion sliced
- Baby Spinach
- 1/4 cup Olive Oil
- Salt coarse
- Pepper ground
Red Pepper and Feta Topping
- 6 oz Feta Cheese crumbled
- 1 Red Pepper
- 1 clove Garlic peeled
- 1/4 cup Parsley Leaves loosely packed
- 1 tablespoon Lemon Juice fresh
- 2 teaspoons Olive Oil
- Salt to taste
- Pepper to taste
Garlic Aioli
- 1/3 cup Mayonnaise
- 1 clove Garlic minced
- 1 tablespoon Lemon Juice fresh
- pinch Salt
Ingredients
Sandwich
Red Pepper and Feta Topping
Garlic Aioli
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Instructions
- Whisk aioli ingredients together and chill until use.
- To made topping, grill red pepper over high heat, turning every two to three minutes until charred. Cover in a bowl at least 10 minutes. Then, discard skin, stem, seeds and ribs and loosely chop. In a food processor, combine garlic and parsley. Add red pepper, feta, salt and pepper, pulse to combine. Add oil and lemon juice, pulse to combine. Chill until use.
- Salt eggplant rounds and let sit on a wire rack at least a half hour. Pat dry, then season with salt and pepper. Brush eggplant and onion slices with olive oil and grill over high heat three to four minutes per side. Spread half the aioli on sliced rolls and grill aioli side down about one minute. Assemble sandwich with remaining aioli, spinach leaves, tomato, onion, two eggplants rounds and red pepper and feta topping.
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