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.


  • 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


  1. Heat grill to medium.
  2. Brush both sides of the eggplant with the oil and season with ¼ 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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