Eggplant (Aubergine) Sandwiches |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These are really yummy and look good too. The recipe was originally from a Family Circle Cook Book. Time does not include 30 mins standing time for eggplant Ingredients:
3 medium eggplants |
salt |
olive oil (for frying) |
salt, extra and cracked black pepper to taste |
ground cumin (optional) |
2 red capsicums |
10 -12 sun-dried tomatoes |
200 g ricotta cheese or 200 g goat cheese |
1/3 cup shredded fresh basil leaf |
fresh basil leaf, extra |
Directions:
1. Slice eggplant lengthwise about 1cm thick.
2. Choose the 8 largest slices and lay on a tray or board.
3. Reserve the rest (see Note) Sprinkle eggplant with salt.
4. Allow to stand 30 minutes.
5. Rinse well and pat dry with paper towels.
6. Heat a large frying pan over medium heat.
7. Add oil to cover base of pan.
8. When hot add eggplant slices, a few at a time.
9. Cook for 2-3 minutes each side until brown.
10. Drain on paper towels.
11. Season each slice with salt and pepper.
12. Sprinkle with cumin if desired.
13. Cut capsicum into large pieces.
14. Remove seeds and membrane.
15. Place cut side down on grill tray.
16. Brush skin with oil.
17. Cook under preheated grill until skins blackens and blister.
18. Cover with damp teatowel until cook.
19. Peel of skins.
20. and cut into strips.
21. Cut the sundried tomatoes into strips.
22. On each of 4 serving plates, place a slice of eggplant.
23. Spread slices with ricotta or goats cheese.
24. Top with sundried tomato and capsicum, reserving some for garnish.
25. Sprinkle with basil.
26. Cover each with a second slice of eggplant.
27. Decorate top with crossed strips of capsicum and sundried tomato.
28. Garnish with extra basil leaves.
29. Note: Unused eggplant will last a day or two in the refrigerator.
30. Finely chop and brown in olive oil with crushed garlic, season well.
31. Spread on toast or add to a soup or casserole.
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