Ingredients
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1/2 cup mayonnaise
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2 -4 garlic cloves, smashed to a paste
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salt
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fresh ground black pepper
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1 medium eggplant, sliced crosswise
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canola oil
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1 loaf ciabatta, sliced lengthwise in 1/2 (or you can use French bread)
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fresh basil leaf
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baby arugula (or spinach or lettuce)
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1/2 lb fresh mozzarella cheese, thinly sliced
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2 red bell peppers
Instructions
- Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
- Heat a grill to high(or broiler).
- Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side.
- Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
- Put bread on the grill, cut side down, and grill for 1-2 minutes to warm through and crisp slightly.
- Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
- Enjoy!