Fenwick’s Grilled Eggplant Sandwich
The components of this dish work great served alongside polenta or grits rather than on a sandwich.
These eggplant shells are filled with onion, lamb sausage, feta and eggplant, then topped with mozzarella and Parmesan.
Ingredients
- 1 medium eggplant
- 1 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- parsley, basil and mint
- 1/2 red bell pepper, chopped
- 2 ounces feta cheese, crumbled
- 6 ounces lamb sausage (Ladies of the Lamb)
- 3 ounces fresh or part skim mozzarella cheese, slices
- 2 ounces Parmesan Cheese, grated
Preparation
1. Preheat oven to 375F. Cut eggplant in half vertically. With a small knife cut a 1-inch border around the eggplant. Scoop out the pulp with a melon baller or small ice cream scoop. Chop and set aside. Rub eggplant shells with olive oil, salt and pepper and bake for 15 minutes.
2. Combine onion, garlic, bell pepper and lamb sausage in a skillet and cook 10 minutes or unti lamb is cooked through and vegetables are tender. Add feta chese and herbs. Pile mixture into eggplants shells, top with mozarella and Parmesan and return to oven for 15-20 minutes.
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