Monday, July 04, 2005
1 small to medium eggplant
4-1/4" slices Vadalia onion
2-1/2" slices Ugly Ripe Tomato
4 slices soy Provolone cheese
2 tsps sea salt
2 Tbls extra virgin olive oil
2 thick slices Vienna bread (a sturdy bread that will hold up on the grill)
Slice the eggplant lengthwise into 4 equal slices and apply a liberal amount of salt to both side of the slices. Set aside on a clean dry surface for about 10 minutes, the salt will dehydrate the eggplant.
Place the eggplant and onion on a hot grill turning twice at a 45 degree angle for each side to produce nice grill marks. On the last turn add the tomato slices for about 30 seconds per side and plate.
Layer 1 slice of eggplant, 1/2 the Provolone, onion, another slice of eggplant, tomato and top with the rest of the cheese on a slice of bread, drizzle with a tablespoon of olive oil. Return the sandwich to a grill section that receives indirect heat and cover. Cook for about 10 minutes or until the cheese is just melted.
makes 2 grilled sandwich servings
vegetarian..For more tips on good grilling visit Greener Mag's Clean Grill for the 4th
They grow up to 15in long and 2in wide.