1 Video | Photo: Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula Recipe
Ingredients
- 1/2 cup prepared mayonnaise
- 4 cloves garlic, smashed to a paste
- Salt and freshly ground black pepper
- 1 medium eggplant, sliced crosswise
- Canola oil
- 2 red bell peppers
- 1 loaf ciabatta, sliced lengthwise in 1/2
- 1/2 pound fresh mozzarella, thinly sliced
- Fresh basil leaves
- Baby arugula
Directions
Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
Heat a grill to high.
Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
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By mamawanna
on January 27, 2013
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This recipe was so good.Loved the garlic spread.Will make again.Of course, Bobby flay makes awesome food.
By raye.a.hernande...
Houston, TX
on November 07, 2012
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Great recipe. I did not turn on the grill outside, but just used our gas range instead. I too reduced the amount of mozzarella and garlic. This was really delicious and relatively easy. I salted and let my eggplant "sweat" while preparing everything else, which I later wiped off with a paper towel and then sauteed.
By the5gals
Milmont Park, PA
on September 03, 2012
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This sandwich was awesome! Next time we'll substitute a portabella mushroom for the eggplant. Eggplant was a little difficult to work with.
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