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.