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Ingredients
- 1 lrg Eggplant - (abt 1 1/4 lb) stem end removed Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 med Red bell peppers
- 4 x thick Three-inch square pcs 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-grnd black pepper to taste Balsamic vinegar
Directions
- Slice eggplant into eight 1/4-inch thick rounds, brush with extra virgin olive oil and season lightly with salt and pepper. Stem and seed peppers and lightly brush with oil. Over warm coals or possibly under a broiler grill the eggplant and peppers on both sides till 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 you like.
- This recipe yields 4 sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 42 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 367mg | 10% |
| Total Carbs 8.96g | 2% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.69g | 3% |
| Protein 1.67g | 3% |
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