Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches

Name: Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 3 inches thick) slices country-style bread (from an 8-inch round loaf); 907 grams eggplants; 59 milliliters finely chopped fresh flat-leaf parsley; 227 grams smoked cheese such as Gouda, mozzarella, or scamorza; 118 milliliters extra-virgin olive oil; 1 teaspoons salt; 591 milliliters lb tomatoes, finely chopped; 1 Tbsp white-wine vinegar

Eggplant and Smoked-Goudan Open-Faced Grilled Sandwiches might be just the main course you are searching for. One serving contains 522 calories, 18g of protein, and 43g of fat. This vegetarian recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have pepper, cheese such as gouda, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 25 hours.

Instructions

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.

Equipment you will use

Grill

While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.

Ingredients you will need

Tomato

Parsley

Vinegar

Pepper

Salt

Cooking Oil

Equipment you will use

Grill

Bowl

With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.

Ingredients you will need

Mozzarella

Vegetable

Cheese

Wrap

Equipment you will use

Peeler

Plastic Wrap

Knife

Brush bread on both sides with 1 tablespoon oil per slice.

Ingredients you will need

Bread

Cooking Oil

Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder.

Ingredients you will need

Eggplant

Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.

Ingredients you will need

Salt

Cooking Oil

Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.

Ingredients you will need

Eggplant

Bread

Cooking Oil

Equipment you will use

Spatula

Grill

Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute.

Ingredients you will need

Eggplant

Cheese

Equipment you will use

Grill

Transfer eggplant with spatula to platter.

Ingredients you will need

Eggplant

Equipment you will use

Spatula

Transfer grilled bread to 4 plates and spoon tomato mixture on top.

Ingredients you will need

Tomato

Bread

Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.

Ingredients you will need

Eggplant

Pepper

Cooking Oil

· If you can't grill outdoors, bread and eggplant can be cooked in 2 batches on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat. Grill eggplant, turning occasionally, 10 to 13 minutes, then top with cheese.

Ingredients you will need

Eggplant

Cheese

Bread

Equipment you will use

Grill Pan

Grill

Transfer eggplant to a large baking sheet and broil about 3 inches from preheated broiler until cheese is just melted, about 1 minute.· Tomato mixture can be made 30 minutes ahead and kept at room temperature.

Ingredients you will need

Eggplant

Cheese

Tomato

Equipment you will use

Baking Sheet