Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula
Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
Heat a grill to high.
Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
Try not to over cook the eggplant, you want them to be a little firm. I use a hot grill and cook till they are browned on the outside, that usually allows for inside to be slightly firm.
If you are in a hurry, you can always use jarred red peppers, just lay them on a paper towel to allow the liquid to dissipate.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 442 | ||
Calories from Fat: 330 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 16.3g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 43.9mg | 14 % | |
Sodium 1147.2mg | 40 % | |
Potassium 238.7mg | 6 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 12.7g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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