Ingredients: |
Ingredients: 4 ciabatta rolls, halved, or 1 chewy Italian loaf, cut into fourths and halved
11/2 tablespoons olive oil
4 grilled eggplant steaks
1 cup puttanesca sauce
8 ounces fresh mozzarella, cut into 8 thin slices
16 large leaves fresh basil
Salt and pepper, to taste
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Directions: |
Directions:Brush the exterior of the rolls with olive oil. On the bottom halves of the rolls, place 1 eggplant steak, 1/4 cup puttanesca, 2 slices mozzarella, and 4 basil leaves. Sprinkle with salt and pepper. Cover with the top halves.
In a heavy skillet over low heat, set the sandwiches and cover with a piece of foil and another skillet. Cook for 5 minutes on each side, or until the cheese melts and the rolls are crisp. With a serrated knife, halve the sandwiches. Serves 4.
Puttanesca Sauce:
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed
through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes
Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Grilled Eggplant Steaks:
1 large eggplant
Salt
Olive oil
2-3 cloves garlic, minced
4 leaves fresh basil, chopped
Pepper
Any other seasonings you enjoy
Take one large eggplant and slice it into rounds about 1/2 to 1 inch thick. Lay the slices out on a kitchen towel or wire racks and sprinkle them liberally with salt Lay another towel or some paper towels on top of them and then put a large cutting board or a large skillet on top of them. Add something like a coffee can on top of that for weight. Basically we're trying to get as much moisture as possible out of the eggplant. If you've ever pressed tofu before cooking it, it's basically the same concept.
In a bowl, mix the oil, garlic, basil, some salt and pepper, and whatever other spices you like. After half an hour flip the slices over and repeat the salting and pressing steps. Half an hour later remove the slices and rinse them very, very well. Press them lightly with an absorbant towel to dry. Brush the oil mixture onto the slices, covering both sides really well. Put the slices on the grill and continue to brush them with whatever you've got left of the oil mixture. Flip them halfway through cooking. They're done once they're heated all the way through really, I like them a little blackened though, so feel free to leave them on as long as you'd like. |
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