Fenwick’s Grilled Eggplant Sandwich

January 5, 2018

The components of this dish work great served alongside polenta or grits rather than on a sandwich.

Ingredients

1large eggplant

1/2 cupolive oil

1/2 cupbalsamic vinegar

2 teaspoonssalt

1 teaspooneach oregano and basil

1/2 teaspoonblack pepper

3habanero peppers, chopped

3Fresno peppers, chopped

3hot banana peppers, chopped

3Anaheim peppers

1onion, chopped

1/2 cupsugar

3/4 cupapple cider vinegar

1 teaspooneach salt, garlic powder, dried oregano and basil

Fresh Baby Arugula

Crusty French Baguette

Slices of Fresh Mozzarella

Preparation

1. To prepare Marinated Eggplant, cut eggplant into 1/2 inch slices. Combine olive oil, vinegar, oregano, basil, salt and pepper; whisk well. Combine with the eggplant in a shallow dish and marinate 1-2 hours.

2. To prepare Hot Pepper Relish, combine all ingredients in a saucepan, and bring to a simmer. Cook 5-7 minutes or until the peppers and onions have softened but still remain vibrant in color. Remove from heat and place in a food processor and process until desired consistency of the relish, usually 5-7 pulses.

3. Heat a grill or grill pan to over high heat, add eggplant, cook 60 seconds per side, or until tender with grill marks. For sandwich, toast baguette and layer sandwich starting with bottom baguette slice, pepper relish, grilled eggplant, fresh mozzarella, baby arugula, hot pepper relish, top baguette slice.