Mohamed Shili This delicious grilled eggplant and mozzarella sandwich is full of fresh flavors. The smoky roasted peppers, creamy cheese, and garlic mayo make it extra tasty. Perfect for a light lunch or dinner!
Ingredients Needed:
- 1/2 cup prepared mayonnaise
- 4 cloves garlic, smashed to a paste
- Salt and freshly ground black pepper
- 1 medium eggplant, sliced crosswise
- Canola oil
- 2 red bell peppers
- 1 loaf ciabatta, sliced lengthwise in 1/2
- 1/2 pound fresh mozzarella, thinly sliced
- Fresh basil leaves
- Baby arugula
How To Make Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula?
- Make the garlic mayonnaise: Mix mayonnaise and garlic in a small bowl. Add salt and pepper to taste, then refrigerate for at least 30 minutes.
- Grill the eggplant and peppers: Heat the grill to high. Brush both sides of the eggplant with oil, season with salt and pepper, and grill for 4 minutes per side until golden and soft. Brush the peppers with oil, season, and grill until the skin is charred. Place them in a bowl, cover, and let steam for 10 minutes. Peel off the skin and remove the seeds.
- Toast the bread: Place the ciabatta cut-side down on the grill for 30 seconds until warm and slightly crisp.
- Assemble the sandwich: Spread garlic mayo on both sides of the bread. Layer the bottom half with grilled eggplant, roasted peppers, mozzarella, basil, and arugula. Cover with the top half, slice, and serve.
Recipe Tips:
- Slice Eggplant Evenly: Cut the eggplant into even slices so they cook at the same speed. If the slices are too thick, they won’t grill properly, and if too thin, they may burn.
- Salt the Eggplant Before Grilling: Sprinkle salt on the eggplant slices and let them sit for 10 minutes. This removes excess moisture and makes the eggplant softer and less bitter when grilled.
- Peel Roasted Peppers Easily: After grilling the peppers, place them in a covered bowl for 10 minutes. The steam will loosen the skin, making it easy to peel off.
- Use Fresh Mozzarella for Best Flavor: Fresh mozzarella melts beautifully and gives the sandwich a creamy texture. Avoid pre-shredded cheese, as it won’t taste as fresh or melt as well.
- Toast the Bread Just Right: Don’t over-toast the ciabatta—grill it just until slightly crisp. This keeps the bread crunchy on the outside but still soft inside, making it easier to bite into.
How To Store Leftovers?
Let the leftover sandwich cool to room temperature. Wrap it tightly in foil or place it in an airtight container. Store it in the fridge for up to 2 days to keep it fresh.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 25mg
- Sodium: 500mg
- Potassium: 350mg
- Total Carbohydrate: 40g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 15g
Try More Bobby Flay Recipes:
- Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil
- Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes
- Bobby Flay Eggplant Parmesan
Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula
Description
This delicious grilled eggplant and mozzarella sandwich is full of fresh flavors. The smoky roasted peppers, creamy cheese, and garlic mayo make it extra tasty. Perfect for a light lunch or dinner!
Ingredients
Instructions
- Make the garlic mayonnaise: Mix mayonnaise and garlic in a small bowl. Add salt and pepper to taste, then refrigerate for at least 30 minutes.
- Grill the eggplant and peppers: Heat the grill to high. Brush both sides of the eggplant with oil, season with salt and pepper, and grill for 4 minutes per side until golden and soft. Brush the peppers with oil, season, and grill until the skin is charred. Place them in a bowl, cover, and let steam for 10 minutes. Peel off the skin and remove the seeds.
- Toast the bread: Place the ciabatta cut-side down on the grill for 30 seconds until warm and slightly crisp.
- Assemble the sandwich: Spread garlic mayo on both sides of the bread. Layer the bottom half with grilled eggplant, roasted peppers, mozzarella, basil, and arugula. Cover with the top half, slice, and serve.
Notes
- Slice Eggplant Evenly: Cut the eggplant into even slices so they cook at the same speed. If the slices are too thick, they won’t grill properly, and if too thin, they may burn.
- Salt the Eggplant Before Grilling: Sprinkle salt on the eggplant slices and let them sit for 10 minutes. This removes excess moisture and makes the eggplant softer and less bitter when grilled.
- Peel Roasted Peppers Easily: After grilling the peppers, place them in a covered bowl for 10 minutes. The steam will loosen the skin, making it easy to peel off.
- Use Fresh Mozzarella for Best Flavor: Fresh mozzarella melts beautifully and gives the sandwich a creamy texture. Avoid pre-shredded cheese, as it won’t taste as fresh or melt as well.
- Toast the Bread Just Right: Don’t over-toast the ciabatta—grill it just until slightly crisp. This keeps the bread crunchy on the outside but still soft inside, making it easier to bite into.
Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula