Grilled Olive Bread Eggplant Sandwich (open faced)
A delightfully light, fresh sandwich with a Mediterranean flair
Companion Rustic Olive,
cut into ½ inch slices
cut into 8 (1/2-inch-thick) round slices
extra virgin olive oil,
small clove garlic
red bell pepper,
zested and juiced
sprigs fresh thyme
(found in the spices in the international section of most grocery stores or at a global market)
salt & pepper
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.