Grilled eggplant and tomato sandwich with blue cheese
– Serves 4
Blue cheese spread:
¼ cup blue cheese (danish blue is a good choice)
¼ cup ricotta cheese
3 tablespoons chopped fresh basil leaves
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp rosemary
1 clove garlic, minced
Salt and pepper to season
1 medium eggplant
4 medium tomatoes, sliced
4 small decorative bell peppers
4 ciabatta rolls, toasted
12 fresh basil leaves, chopped
Begin by preparing all the vegetables. Slice eggplant into ¼ inch thick pieces and slice tomatoes. Slice bell peppers in half, removing the seeds.
To make spread, combine blue cheese with ricotta and chopped basil. Set it aside. Next begin preparation of the sandwiches by whisking vinegar, oil, rosemary and garlic. Season with salt and pepper and set aside.
Turn on the grill. Brush eggplant, tomato and peppers with balsamic marinade. Grill vegetables until soft. Spread the bottom of rolls with blue cheese spread. Layer grilled vegetables with the basil leaves. Serve warm.