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Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches Recipe

Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches Recipe

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Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches

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Ingredients:

Serving

1 lb tomatoes, finely chopped (2 1/2 cups)
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup plus 2 tbsp extra-virgin olive oil
1 tbsp white-wine vinegar
1/2 tsp black pepper
3/4 tsp salt
1 (8-oz) piece smoked cheese such as gouda , mozzarella , or scamorza
4 (3/4-inch- thick) slices country-style bread (from an 8-inch round loaf)
2 (1-lb) eggplants

Directions:

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.
With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.
Brush bread on both sides with 1 tablespoon oil per slice.
Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.
Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.
Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute. Transfer eggplant with spatula to platter.
Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.
Cooks' notes: · If you can't grill outdoors, bread and eggplant can be cooked in 2 batches on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat. Grill eggplant, turning occasionally, 10 to 13 minutes, then top with cheese. Transfer eggplant to a large baking sheet and broil about 3 inches from preheated broiler until cheese is just melted, about 1 minute. · Tomato mixture can be made 30 minutes ahead and kept at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	366.55 Kcal (1535 kJ)
Calories from fat	283.81 Kcal
		% Daily Value*
Total Fat	31.53g	49%
Cholesterol	8.08mg	3%
Sodium	507.32mg	21%
Potassium	822.97mg	18%
Total Carbs	18.69g	6%
Sugars	12.65g	51%
Dietary Fiber	8.12g	32%
Protein	5.31g	11%
Vitamin C	25.4mg	42%
Iron	0.3mg	1%
Calcium	88.3mg	9%

Amount Per 100 g
Calories	95.04 Kcal (398 kJ)
Calories from fat	73.59 Kcal
		% Daily Value*
Total Fat	8.18g	49%
Cholesterol	2.09mg	3%
Sodium	131.54mg	21%
Potassium	213.38mg	18%
Total Carbs	4.85g	6%
Sugars	3.28g	51%
Dietary Fiber	2.11g	32%
Protein	1.38g	11%
Vitamin C	6.6mg	42%
Iron	0.1mg	1%
Calcium	22.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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