Speaking of eggplants and peppers … I have a few left over from last week so I’m making this eggplant/pepper sandwich. You grill the eggplants and peppers, assemble the sandwich and then let it sit, pressed, to compress all those delicious flavors.
Ingredients:
Zest and juice from one orange 3 tablespoons olive oil 5 teaspoons red wine vinegar 2 medium garlic cloves, thinly sliced 2 teaspoons kosher salt 1/2 teaspoon red pepper flakes 3 medium bell peppers, ends trimmed, seeds and stems removed, and cut into 4 pieces 2 medium eggplants, sliced crosswise into 1/4-inch-thick pieces 4 ounces chèvre (goat cheese), crumbled 1 loaf ciabatta, sliced in half horizontally and lightly toasted 3 cups baby spinach or arugula
Preparation:
Total Time: 45 minutes
Active Time: 20 minutes
Makes: 6 servings
Preheat grill or grill pan.
In a large bowl, combine orange zest and juice, oil, vinegar, garlic, salt, and red pepper flakes; whisk to combine. Add bell peppers and eggplant and toss to coat. Let sit at room temperature while the grill heats, at least 5 minutes.
Rub grill grates or grill pan with oil. Remove eggplant and peppers from marinade and place on the grill; cook until soft and lightly charred on one side, about 5 minutes. Repeat on other side. Reserve marinade. As vegetables are done, remove to a plate and set aside.
Place goat cheese on the bottom piece of bread, then evenly distribute spinach over cheese. Drizzle marinade over spinach, then layer grilled vegetables over spinach. Close sandwich and wrap in aluminum foil. Place on a flat surface, cover with a baking sheet, and place heavy cans or a cast iron skillet on top of the baking sheet to press the sandwich down. Flip sandwich over after 10 minutes and press for another 10 minutes. Then unwrap, slice, and serve.