Marinated Eggplant and Zucchini Sandwich
Source: Sarah Henkin, CUESA's Market Chef (July 2009).
This recipe was prepared for the FOOD WISE BOOTH on July 28, 2009.
½ cup olive oil, plus more for cooking
Splash red wine vinegar
2 cloves garlic, crushed
Fresh basil leaves
2 Japanese eggplants
4 medium zucchini
1 loaf ciabatta bread
1 very ripe tomato
¼ pound fresh ricotta
½ pound mozzarella
- In a bowl combine ¼ cup olive oil, red wine vinegar, one of the garlic cloves and salt to taste.Tear fresh basil leaves into the bowl and set aside.
- Thinly slice eggplant and zucchini long-ways and place in separate bowls. Toss with a bit of olive oil and salt. Heat a grill pan over medium high flame. Add eggplant to grill pan and cook until soft and golden brown on one side, flip and repeat. Remove to bowl with olive oil and vinegar, toss. Repeat with zucchini.
- Slice ciabatta in half horizontally and brush inside with olive oil, sprinkle with salt and toast on grill pan. Remove.
- Assemble sandwich: Put bread halves cut side up on work surface. Rub with remaining garlic clove. Cut tomato in half and rub the cut side onto the bread so that the bread absorbs the tomato juice. Spread one side with ricotta cheese. On the other side, drizzle some of the marinating oil on the bread, layer the zucchini and eggplant slices, add mozzarella and top with other bread half. Slice and serve.