Grilled Vegetable And Anchovy Butter Sandwiches Recipe

• 4 tablespoons (2 ounces) unsalted butter, softened
• 12 oil-packed anchovy fillets, drained and minced
• 1 teaspoon finely grated zest from 1 lemon
• 2 large pieces naan, cut in half crosswise
• 1/4 cup olive oil
• 2 small zucchini (about 12 ounces), trimmed and sliced into 1/4-inch thick rounds
• 2 small Italian eggplants (about 8 ounces), trimmed and sliced into 1/4-inch thick rounds
• Salt
• Aleppo pepper or red pepper flakes
• 1/3 cup coarsely chopped pistachios
• 1/4 cup fresh cilantro leaves

1. In small bowl, combine butter, anchovies, and lemon zest. Set aside. Heat grill pan over medium-high heat. Brush both sides of each piece of naan with 1 tablespoon oil. Grill naan, in two batches, until warmed and slightly charred, about 2 minutes per side. Transfer to plate and cover with clean kitchen towel.
2. Toss zucchini and eggplant in large bowl with remaining 3 tablespoons olive oil and season with salt and Aleppo pepper. Arrange eggplant in single layer in grill pan and cook over medium-high heat until tender and charred, about 3 minutes per side. Transfer to bowl. Repeat procedure with zucchini.
3. Spread one side of each piece of naan with 1/4 of anchovy butter. Divide mixture of zucchini and eggplant evenly among naan and sprinkle with pistachios and cilantro.
4. Fold naan over filling and serve warm.

unsalted butter, oil, lemon, naan, olive oil, zucchini, italian eggplants, salt, pepper, pistachios, fresh cilantro

Taken from www.seriouseats.com/recipes/2012/07/grilled-vegetable-and-anchovy-butter-sandwiches.html (may not work)