Cheap, Easy and Guest-worthy
List of Ingredients
6 slices eggplant, one quarter-inch thick
1 large tomato, sliced
1 small onion, cut into individual rings
2 oz mozzarella cheese
4 tablespoons pesto
1 loaf pannini, ciabatta, foccacia or other crusty bread
olive oil
salt and pepper, to taste
optional items include: olives, zucchini slices, red pesto
Recipe
Pour a half teaspoon of olive oil into your hand, then rub your hands together until your palms are covered in oil. Pick up each slice of eggplant and make sure they receive the slightest coating of oil. (Eggplant is an extremely absorbent vegetable and the danger here is in letting it soak up too much oil, which will result in a chewy and flavourless texture.) Saute in a dry pan or grill until well browned on each side. Set aside on paper towels and saute the onion as you would normally, in a small amount of olive oil until translucent. Spread the pesto on the inside of the bread and then layer the eggplant slices, onion rings, tomato slices and mozzarella.
Depending on the appetites concerned, each sandwich made with one loaf of bread can serve one or two people; this is so filling that half a sandwich should be enough for a hearty appetite.
RED PESTO
1/2 c Oil-packed sun-dried tomato
3 c Fresh Basil
3 Garlic Cloves
1/2 c Fresh grated Romano
1/2 c Pine nuts
1/2 c Olive Oil
1/2 ts Salt
1/4 ts Freshly ground pepper
Drain and chop the sun-dried tomatoes. In a food processor process the sun
dried tomatoes with the basil and garlic, pulsing the motor until the mix is
chopped coarse. Add the Romano, the pine nuts, and 0.25 c of the oil and
process for 10 seconds. With the processor running, add the remaining oil,
the salt, and the pepper. Scrape down the side of the processor bowl, and
process the mixture until it is well combined.
|
|
member logon
