Text 16501, 98 rader
Skriven 2014-09-01 06:37:56 av Dave Drum (1:261/38)
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: James McNair's Grilled Eggplant & Tomato Sandwiches
 Categories: Sandwiches, Breads, Vegetables, Herbs, Chilies
      Yield: 3 Servings

      1 lb Eggplant
      1 sm Head garlic
      1 lb Vine-ripened firm tomatoes
           Vegetable oil to brush grill
           - rack
           Olive oil to brush
           - vegetables
    1/4 c  Minced fresh basil or
           - cilantro
           Salt & fresh ground pepper
           TB olive or toasted Asian
           - sesame oil
      1 tb Soy sauce
           Hot chile oil
    1/2 lb Coarse-grained Italian or
           French bread; sliced 1/2"
           - thick
           Fresh basil or cilantro
           - sprigs; garnish

  By Lynne Char Bennett, Chronicle newsletter editor

  Simply by varying a couple of seasonings, these open-faced
  sandwiches can be reminiscent of hot Mediterranean summers
  or evoke thoughts of Asia. When prepared with skinny
  baguettes, these crusty savories make marvelous starters
  for enjoying around a grill while the rest of the meal
  sizzles. Made with larger slices of bread, they can serve
  as a light yet substantial meal or hearty snack.

  Prepare an open grill for moderate direct-heat cooking.

  If using globe or round eggplants, cut off the stem and
  slice the vegetable crosswise into 1/2- inch thick slices.
  If using a slender Asian eggplant variety, cut off the
  stem and slice the eggplants lengthwise into 3 slices.
  Peel away most of the skin from the garlic, leaving the
  head intact. Slice the tomatoes about 1/2-inch thick.

  When the fire is ready, lightly brush the grill rack with
  vegetable oil. Brush the eggplant, garlic and tomato
  slices with olive oil and place them on the grill rack
  over the hottest area of the fire for about 1 minute to
  sear. Turn and sear on second side for 1 minute. Move the
  eggplant and tomato slices to a cooler area and cook,
  turning frequently and brushing with olive oil as
  necessary, until just tender when pierced with a wooden
  skewer, 8 to 12 minutes for the tomato and about 15
  minutes for the eggplant. Grill the garlic, turning
  several times, until the skin is charred and the inside is
  soft, 10 to 20 minutes.

  Remove the grilled tomato and eggplant to a flat cutting
  surface, chop them coarsely, and transfer to a bowl.
  Squeeze each garlic clove from its charred peel onto the
  cutting surface, chop coarsely, and combine with the
  eggplant and tomato.

  Italian-style spread: Add the minced basil to the
  vegetable mixture, drizzle with just enough olive oil to
  moisten, season to taste with salt and pepper, and toss
  lightly.

  Asian-style spread: Add the minced cilantro to the
  vegetable mixture, drizzle with just enough sesame oil to
  moisten, season to taste with soy sauce and hot chile oil,
  and toss lightly.

  Just before serving, place the bread slices on the grill
  and cook, turning once, until toasted to your liking.

  For Italian-style sandwiches, brush or drizzle the bread
  with olive oil; use sesame oil for Asian- style
  sandwiches.

  Spoon the eggplant-tomato mixture onto the bread. Garnish
  each sandwich with an herb sprig. Serve warm.

  Serves 6 as a starter; 3 as a light main course.

  URL: http://sfgate.com

  MM Format by Dave Drum - 22 October 2012

  Uncle Dirty Dave's Archives

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... I am not a glutton; I am an explorer of food. - Erma Bombeck

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