This recipe is grill-heavy, so if the weather isn't great where you are, I'd suggest holding off until spring time, but you definitely want to make this! This could even be prepared as a vegetarian main-dish, if that is your thing, just omit the proscuitto.
Eggplant, Prosciutto and Mozzarella Sandwiches
(Recipe submitted by D)
Sorry so blurry, D, I'm no culinary photographer.2 medium red bell peppers
extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 globe eggplants, about 1 pound each, trimmed
8 thin slices Prosciutto di Parma
8 slices mozzarella, each 1⁄4 inch thick
8 medium fresh basil leaves
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the peppers over direct medium heat, with the lid closed as much as possible, until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the peppers in a medium bowl and cover with plastic to trap the steam. Set aside for at least 10 minutes, then peel the skin and discard the stems and seeds. Place the peppers in a food processor with 1 tablespoon oil and the salt and pepper. Process until smooth, scraping down the sides as needed.
Cut each eggplant crosswise into 8 slices, each about 1⁄2 inch thick. Lightly brush both sides with oil. Grill over direct medium heat until the underside is well marked, 3 to 4 minutes. Transfer half of the slices to a tray, with the grilled sides facing up. Turn the remaining slices over and grill until well marked on both sides, 3 to 4 minutes more.
Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slice on the tray. Place a slice of prosciutto (folded to fit), a slice of the mozzarella, and a basil leaf on top of the red pepper mixture. Top each “sandwich” with a slice of the eggplant that has been grilled on both sides. Use a wide spatula to place the “sandwiches” on the cooking grate, uncooked side down, and grill over direct medium heat until the cheese is softened and the sandwiches are heated through, 2 to 3 minutes. Serve warm with the remaining pepper mixture, if desired.
extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 globe eggplants, about 1 pound each, trimmed
8 thin slices Prosciutto di Parma
8 slices mozzarella, each 1⁄4 inch thick
8 medium fresh basil leaves
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the peppers over direct medium heat, with the lid closed as much as possible, until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the peppers in a medium bowl and cover with plastic to trap the steam. Set aside for at least 10 minutes, then peel the skin and discard the stems and seeds. Place the peppers in a food processor with 1 tablespoon oil and the salt and pepper. Process until smooth, scraping down the sides as needed.
Cut each eggplant crosswise into 8 slices, each about 1⁄2 inch thick. Lightly brush both sides with oil. Grill over direct medium heat until the underside is well marked, 3 to 4 minutes. Transfer half of the slices to a tray, with the grilled sides facing up. Turn the remaining slices over and grill until well marked on both sides, 3 to 4 minutes more.
Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slice on the tray. Place a slice of prosciutto (folded to fit), a slice of the mozzarella, and a basil leaf on top of the red pepper mixture. Top each “sandwich” with a slice of the eggplant that has been grilled on both sides. Use a wide spatula to place the “sandwiches” on the cooking grate, uncooked side down, and grill over direct medium heat until the cheese is softened and the sandwiches are heated through, 2 to 3 minutes. Serve warm with the remaining pepper mixture, if desired.
Tomorrow is the next recipe in the installment, be sure to come back!
No comments:
Post a Comment
I'd love to know what you think...