Grilled Olive Bread Eggplant Sandwich
Ingredients
1loaf
Companion Rustic Olive,cut into ½ inch slices
1
large eggplantcut into 8 (1/2-inch-thick) round slices
3tbsp
extra virgin olive oil,
1/2cup
Feta cheese
1/2cup
Greek yogurt
1
small clove garlic
1
red bell pepper,core removed
1
lemonzested and juiced
4
sprigs fresh thyme
1tbsp
sesame seeds
1tsp
sumac(found in the spices in the international section of most grocery stores or at a global market)
salt & pepper
Servings:
|
Ingredients
1loaf
Companion Rustic Olive,cut into ½ inch slices
1
large eggplantcut into 8 (1/2-inch-thick) round slices
3tbsp
extra virgin olive oil,
1/2cup
Feta cheese
1/2cup
Greek yogurt
1
small clove garlic
1
red bell pepper,core removed
1
lemonzested and juiced
4
sprigs fresh thyme
1tbsp
sesame seeds
1tsp
sumac(found in the spices in the international section of most grocery stores or at a global market)
salt & pepper
Servings:
|
Instructions
- Lightly salt both sides of the eggplant and allow to rest on some paper towels.
- Heat grill to medium high.
- Whip together the Greek yogurt, Feta, lemon zest and grated or finely chopped garlic clove. You can do this by hand or whirl it up in your food processor. Set aside.
- Whisk together the thyme, sumac, sesame seeds, olive oil and lemon juice to make a simple loose vinaigrette. Set aside.
- Pat the eggplant dry. Drizzle the eggplant, red pepper, and bread with a small amount of olive oil.
- Grill the pepper, skin side down, for about 2-3 minutes. Grill the eggplant for 1-2 minutes per side. Lastly, grill the bread slightly – about 30-40 seconds per side.
- Divide the yogurt between the two sandwiches and spread on a thick layer. Top with the eggplant slices. Dice up the red pepper and place on the eggplant. Spoon the vinaigrette over the top and serve.
Tags: #BBQ