Eggplant Subs With Provolone and Piquant Relish
From jovi_nutt 17 years ago
- 35 minutes to make
- Serves 4
A hearty sub that is full of fresh flavors, the cheese and the relish top this recipe off perfectly!
Ingredients
- 1/4 cup corriander seed shopping list
- 1 medium eggplant, cut into 3/4 inch rounds shopping list
- 1 1/2 Tbsp olive oil shopping list
- salt and freshly ground pepper to taste shopping list
- 4 long crusty rolls, split shopping list
- 1 large bunch arugula or watercress, stemmed, washed and dried shopping list
- 4 thin slices provolone cheese shopping list
- tomato-Olive relish shopping list
- 1 small tomato, finely diced shopping list
- 1 small red onion, finely diced shopping list
- 6 kalamata olives, pitted and diced shopping list
- 1/4 cup coarsely chopped fresh basil shopping list
- 2 cloves garlic, minced shopping list
- 2 Tbsp balsamic vinegar shopping list
- salt & freshly ground black pepper to taste shopping list
How to make it
- Preheat oven to 450 Lightly oil a baking sheet or coat it with nonstick cooking spray. In a spice grinder or blender, coarsely grind corriander seeds. Transfer to a shallow dish.
- With a pastry brush, lightly coat both sides of eggplant rounds with oil, then dredge in corriander to lightly coat. Season with salt and pepper.
- Arrange eggplant in a single layer on prepared baking sheet. Bake for 20 to 25 minures or until tender.
- Set bottom half of each roll on a square of foil, Layer with arugula ( or watercress), relish ( or salsa), eggplant and cheese and cover with top half of roll. Wrap sandwhiches in foil and bake for 5 to 7 minutes, or until heated through. Serve immediately.
- Tomato-Olive Relish
- In a small bowl, combine all ingredients. Taste and adjust seasoning.
People Who Like This Dish 4
- jo_jo_ba Oshawa, CA
- chihuahua Sonoma County, USA
- misslizzi Philadelphia, PA
- trigger MA
- juliecake Bluffdale, UT
- jovi_nutt Newtown, PA
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The Rating
Reviewed by 5 people-
Sounds messy but good!
chihuahua
in Sonoma County loved it
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Got my 5 jovi!!
juliecake
in Bluffdale loved it
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I love the herbs in this and the arugula or watercress have a nice peppery flavor,
Michael
trigger
in loved it
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