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Grilled Eggplant & Portobello Sandwich with Sun-dried Tomato Pesto

This tasty sandwich pairs the flavor of the eggplant and Portobello mushrooms with sun-dried tomato pesto. Crisp bread, tender eggplant and mushroom coupled with juicy tomato, make this a perfect dish for anytime!

Grilled Eggplant & Portobello Sandwich with Sun-dried Tomato Pesto

Preparation:          25 minutes
Cooking Time:      70 minutes
Serves:                   8 people 

Sun-dried tomato Pesto

Fresh basil leaves, 80g
Sun-dried tomato, 1/2 cup
Pine nuts or walnuts, 1/4 cup
Extra virgin olive oil, 2/3 cup
Parmesan cheese, grated, 2 tbsp
Salt & pepper to taste
Roasted Garlic, optional

Ingredients

Eggplant, 3 medium
Portobello mushroom caps, 5
Mixed green, 300g
Fresh tomato, 3
Demi Cibatta bread, 8 

Directions

A. Sun-dried tomato Pesto: Puree everything together in a food processor, until thick and smooth; 
B. Gently scrape the gills from under the caps with a peeler or spoon, wipe clean. Cut mushroom caps into 1 cm thick strips; 
C/D. Cut eggplant into 1cm stripes and tomato into 5mm strips, coat both sides of eggplant and sliced mushroom with olive oil; 
E. Grill the vegetables, turning once, until tender and browned. 3 minutes per side. Let cool;
F. Cut the bread in half, brush both sides of bread with olive oil, and heat the bread over grill pan;

G/H. Spread the pesto on each bread, layer the mixed greens, eggplant, mushrooms and tomato slices. Top the sandwich with the other half. Serve warm.


Grilled Eggplant & Portobello Sandwich with Sun-dried Tomato Pesto

Tips: a) Pesto can be replaced with Mayonnaise. b) Gills underside of the mushroom caps are edible, but the dark color will leach the dish. c) When grill the sandwiches, put a heavy pan on top of the sandwiches and press to leave grill marks, turning once. You can also put the sandwiches on the press, and cook until browned and crisp.

Grilled Eggplant & Portobello Sandwich with Sun-dried Tomato Pesto