Ingrédients pour Open Face Grilled Eggplant Sandwiches
- Peasant Bread
- Extra Virgin Olive Oil
- Eggplants
- Salt & Freshly Ground Black Pepper
- Plum Tomatoes
- Buffalo Mozzarella
- Basil Leaves
- Coarse Sea Salt
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Comment préparer Open Face Grilled Eggplant Sandwiches
- Prepare the grill: Preheat your grill to medium-high heat.
- Grill the bread: Brush both sides of each bread slice with 1/2 tablespoon of olive oil. Grill for 30 seconds per side, or until lightly toasted and crisp.
- Set aside: Transfer the grilled bread to a platter.
- Prepare the eggplant: Brush both sides of the eggplant slices with 1 tablespoon of olive oil. Season generously with salt and pepper.
- Grill the eggplant: Grill the eggplant slices over medium heat for 5 minutes per side, or until tender and slightly charred.
- Assemble the sandwiches: Top each grilled bread slice with a grilled eggplant slice, followed by tomato slices, mozzarella, and basil leaves.
- Melt the cheese: Cover the grill and cook for 2 minutes, or until the mozzarella is melted and slightly bubbly.
- Finish and serve: Transfer the open-face eggplant sandwiches to serving plates. Sprinkle with sea salt and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
22g
Fat
37g
Carbs
3g