Spicy Eggplant and Mozzarella Cheese Sandwich

1 individual round pocket bread, pita
4 thin slices ripe yellow tomato
3 ounces mozzarella cheese, cut into cubes
1/4 teaspoon mint, finely julienned
6 basil leaves, julienned
salt and pepper to taste
4 slices spicy eggplant
3 tablespoons yellow tomato vinaigrette
Spicy Eggplant
4 quarter-inch slices eggplant
salt and pepper
3 teaspoons olive oil, divided
1 garlic clove, mashed
1/4 teaspoon red wine vinegar
1/8 teaspoon crushed red pepper
1 teaspoon chopped italian parsley
Yellow Tomato Vinaigrette
1 ripe yellow tomato, diced
6 basil leaves, julienned
1 teaspoon red wine vinegar
1 tablespoon olive oil salt and pepper, to taste

Eggplant: Lightly salt eggplant; drain in colander for thirty minutes. Rinse, pat dry. In a large bowl, toss eggplant slices with 2 teaspoons olive oil, salt and pepper. Grill eggplant over hot fire, or place under broiler, until well charred and tender, approximately eight to ten minutes. Mix garlic with remaining teaspoon olive oil, vinegar, red pepper and parsley. Brush onto eggplant.

Yellow Tomato Vinaigrette: Gently mix all ingredients.

Sandwiches: Cut pocket bread in half, slit open sides. Remove inside of pocket bread to make room for stuffing. Divide yellow tomato vinaigrette evenly between two halves of bread. Evenly divide eggplant, mozzarella, yellow tomato, mint, basil leaves between sandwich halves. Season each with salt and pepper to taste. Wrap each side tightly in plastic wrap. Place wrapped sandwich under heavy object (at room temperature) to flatten. Unwrap and serve.

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