Grilled Eggplant And Brie Sandwiches With Olive Tapenade

  1. Prepare eggplant: Slice into 1/2-in.-thick rounds. Sprinkle both sides with salt and let sit 1/2 hour. Pat dry, brush with oil, and cook over medium heat in a large cast-iron skillet on both sides until cooked through, about 10 minutes total.
  2. Meanwhile, make tapenade: Put garlic and anchovies to taste in a food processor and pulse until well chopped. Add olives, tomatoes, capers, basil, and pepper to taste and pulse to combine. Add oil and pulse until combined but still a little bit chunky.
  3. Make sandwiches: Toss lettuce with a minimal amount of dressing. Spread 1 side of 2 bread slices with 2 tbsp. tapenade each. Brush other 2 slices with oil on 1 side, then turn over and top with most of brie, lettuce, red pepper strips, and eggplant, dividing evenly. Add remaining brie and top with tapenade-spread bread slices, with tapenade side down. Brush tops of sandwiches with olive oil and season with pepper.
  4. Reheat cast-iron skillet over medium heat. Put sandwiches in skillet and cook, turning once until golden brown and cheese is gooey, about 5 minutes total.
  5. Note: Nutritional analysis is per sandwich.

eggplant, eggplant, kosher salt, olive oil, tapenade, garlic, anchovy fillets, olives, olives, tomatoes, capers, basil, freshly ground black pepper, extravirgin olive oil, sandwiches, favorite herb salad dressing, extravirgin olive oil, brie cheese, red pepper, freshly ground black pepper

Taken from www.myrecipes.com/recipe/grilled-eggplant-brie-sandwiches-with-olive-tapenade (may not work)

Another recipe

Switch theme