Grilled Eggplant And Fresh Herb Salad Subs With Parmesan
Total Time: 26 mins
Preparation Time: 10 mins
Cook Time: 16 mins
Ingredients
- 1 1/2 lbs small eggplants, peeled and halved lengthwise
- 1/2 cup extra virgin olive oil
- more extra virgin olive oil, for brushing on vegetable
- salt & freshly ground black pepper
- 4 crusty rolls, split in half
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/2 cup finely chopped celery
- 1/3 cup celery leaves
- 1/2 cup flat leaf parsley
- 1/3 cup snipped chives
- 1/3 cup basil leaves, torn
- 3/4 cup shaved parmesan cheese
Recipe
- 1 light a grill or heat the broiler.
- 2 brush the eggplants with olive oil and season with salt and pepper.
- 3 grill over moderately high heat, turning occasionally, until charred and softened, about 15 minutes.
- 4 transfer to a cutting board and coarsely chop.
- 5 brush the cut sides of the rolls with olive oil and grill on both sides until lightly toasted, about 1 minute.
- 6 meanwhile, in a large bowl, whisk the 1/2 cup of olive oil with the vinegar and garlic.
- 7 season with salt and pepper.
- 8 add the eggplant, celery, celery leaves, parsley, chives and basil and toss to coat.
- 9 mound the salad on the rolls and top with the parmesan.
- 10 close the sandwiches, cut them in half and serve.
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