Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula

Name: Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings Baby arugula; 6 servings Canola oil; 1 loaf ciabatta, sliced lengthwise in 1/2; 1 medium eggplant, sliced crosswise; 1 leave Fresh basil; 227 grams fresh mozzarella, thinly sliced; 4 cloves garlic, smashed to a paste; 118 milliliters prepared mayonnaise; 2 red bell peppers; 6 servings Salt and freshly ground black pepper

You can never have too many main course recipes, so give Grilled Eggplant and Fresh Mozzarellan on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugulan a try. This recipe makes 6 servings with 573 calories, 16g of protein, and 37g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. A mixture of mayonnaise, bell peppers, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the mayonnaise you could follow this main course with the Super! Peanut Butter Brownies Made Lighter as a dessert.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Salt And Pepper

Mayonnaise

Garlic

Equipment you will use

Bowl

Heat a grill to high.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Eggplant

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Peppers

Cooking Oil

Equipment you will use

Grill

Bowl

Remove the skin and the seeds.

Ingredients you will need

Seeds

Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly.

Ingredients you will need

Bread

Equipment you will use

Grill

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.

Ingredients you will need

Mayonnaise

Eggplant

Arugula

Peppers

Cheese

Spread

Basil

Bread

Equipment

Bowl

Grill

Ingredients

Servings:

6servings

Baby arugula 6servings

Canola oil 1loaf

ciabatta, sliced lengthwise in 1/2 1medium

eggplant, sliced crosswise 1leave

Fresh basil 227grams

fresh mozzarella, thinly sliced 4cloves

garlic, smashed to a paste 118milliliters

prepared mayonnaise 2

red bell peppers 6servings

Salt and freshly ground black pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Spalletti Chianti Reserve Poggio Reale. Reviewers quite like it with a 5 out of 5 star rating and a price of about 23 dollars per bottle.

Spalletti Chianti Reserve Poggio Reale

This superb reserve wine, produced exclusively from the Poggio Reale estate, is a graceful, velvety wine with the characteristically earthy Sangiovese aromas and ripe, balanced fruit flavors offset by a touch of oak.