Grilled Eggplant, roasted Red Peppers & Ricotta Sandwich

It sounds Italian but my hubby says its purely “gringo”. I guess he’s right because Italians don’t “do” sandwiches. Panini at best! Keep posted for panini recipes in the future.

Ingredients

  • 1 medium eggplant (about 1 lb), sliced into 1/4-in.-thick rounds
  • 1 tablespoon(s) olive oil Kosher salt and pepper
  • 1/4 cup(s) store-bought pesto
  • 4  ciabatta or other rolls, split
  • 1 cup(s) ricotta cheese
  • 4 medium roasted red peppers, halved

Directions

  1. Heat grill to medium.
  2. Brush both sides of the eggplant with the oil and season with ÂĽ tsp each salt and pepper.
  3. Grill, covered, until the eggplant is slightly charred and tender, 2 to 3 minutes per side.
  4. Spread the pesto on the rolls and form sandwiches with the eggplant, ricotta and roasted peppers.

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