Grilled eggplant sandwiches with red capsicum walnut sauce

    30 minutes

    When it comes to sandwiches, think beyond the deli counter. This sophisticated and delicious combination pairs beautifully with sourdough breads and makes a special picnic sandwich. For grilled sandwiches, spritz the outside of the bread with cooking spray before grilling or pan-frying.

    1 person made this

    Serves: 4 

    • Red capsicum walnut sauce (see recipe below)
    • 1 large eggplant, cut crosswise into 1-cm-thick slices
    • pinch salt, or to taste
    • freshly ground black pepper to taste
    • 8 small slices sourdough bread, toasted, if desired
    • 120g creamy goat cheese, cut into 1-cm-thick slices
    • 80g rocket leaves
    • ⅓ cup walnuts
    • 1 tablespoon dry low-GI breadcrumbs
    • 2 garlic cloves, crushed
    • ½ teaspoon dried oregano
    • pinch chilli flakes
    • 270-g jar roasted red capsicums, drained
    • 1 tablespoon lemon juice

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Make red capsicum walnut sauce.
    2. Preheat the grill or chargrill.
    3. Spritz both sides of eggplant slices with cooking spray and season with a little salt (if using) and pepper. Lightly oil the chargrill or grill rack by rubbing it with a piece of oil-soaked paper towel (use tongs to hold the paper towel when working over a hot grill). Grill eggplant until very tender and browned, 4 to 6 minutes per side.
    4. Sauce: combine walnuts, breadcrumbs, garlic, oregano and chilli in a food processor; process until walnuts are ground. Add roasted red capsicums and lemon juice; process until smooth. The spread will keep, covered, in the refrigerator for up to 4 days.
    5. Spread about 1 tablespoon of red capsicum walnut sauce over one side of each bread slice. Layer eggplant slices and goat cheese slices on 4 slices of bread. Top with rocket. Set the remaining bread slices on the sandwiches. Cut the sandwiches in half. The sandwiches will keep, wrapped in plastic wrap or foil, in the refrigerator or a cooler packed with ice packs for up to 1 day.

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    Yummy!! Thanks for sharing  -  24 Oct 2013  (Review from Allrecipes Southeast Asia)