Title: Grilled Eggplant, Pepper And Arugula Sandwich W Basil-Mint
Categories: Ckright2
Yield: 4 servings

1 lg Eggplant - (abt 1 1/4 lb);
-stem end removed
Olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
2 md Red bell peppers
4 Thick Three-inch square
-pieces of focaccia; split
-in half
Basil-Mint Pesto; see * note
1 c Young arugula leaves; tough
-stems removed
1 sm Cucumber; peeled, thinly
-slice
Salt; to taste
Freshly-ground black pepper;
-to taste
Balsamic vinegar

* Note: See the "Basil-Mint Pesto" recipe which is included in this
collection.

Slice eggplant into eight 1/4-inch thick rounds, brush with olive oil and
season lightly with salt and pepper. Stem and seed peppers and lightly
brush with oil. Over hot coals or under a broiler grill the eggplant and
peppers on both sides until the eggplant is browned and cooked through and
the peppers softened and lightly charred. With the point of a knife,
lightly scrape peppers to remove any loose charred skin. Split peppers in
half lengthwise. Spread focaccia liberally with pesto. Top bottom slice of
focaccia with grilled eggplant slices, arugula, cucumbers, a sprinkling of
salt and pepper, drops of balsamic vinegar and the red pepper halves. Top
with focaccia slice and insert a long wooden pick containing pitted olives
and pickled garlic cloves, if desired. This recipe yields 4 sandwiches.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9657 broadcast 08-13-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-02-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.