Grilled Eggplant Red Onion and Pepper Sandwich with Basil Mayonnaise
|Thyme leaves||2 Tablespoon|
|Fresh thyme leaves||2 Tablespoon|
|Rosemary leaves||2 Tablespoon|
|Fresh rosemary leaves||2 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Aubergines||4 , thinly sliced|
|Asian eggplant||4 , thinly sliced (Aubergines)|
|Red onions||2 Large, thinly sliced|
|Red bell peppers||3 Large (Capsicums)|
|For the mayonnaise|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Basil||1 Ounce, minced|
|Fresh basil||1⁄3 Ounce, minced (1/4 Cup Or 10 Grams)|
|Thyme||1⁄2 Teaspoon, chopped|
|Fresh thyme||1⁄2 Teaspoon, chopped|
|Mayonnaise||6 Fluid Ounce (3/4 Cup Or 180 Milliliter)|
|Baguettes||2 , each split lengthwise and then cut crosswise into thirds|
|Red lettuce leaves||12|
1.Prepare fire in grill.
2.In a large nonaluminum bowl or shallow dish, mix together olive oil, thyme, rosemary, pepper, and salt.
3.Add in sliced eggplants, onions,whole peppers and coat well.
4.Let stand for 30 minutes at room temperature.
5.For making mayonnaise: In a blender or food processor, mix together garlic, olive oil, basil, and thyme.
6. Process to form a smooth puree.
7.Add in mayonnaise and process until blended.
8.In a bowl, pour in puree, cover, and refrigerate until required.
9.Once the coals are medium-hot, place eggplants, onions, and peppers on the grill rack or in a grill basket on rack.
10.Cook the eggplant for 7 to 8 minutes until a golden crust forms on the first side.
11.Turn and cook the second side for 6 to 7 minutes until a golden crust forms.
12,Cook onions until lightly brown for 4-5 minutes.
13.Turn and cook to brown both sides for 3-4 minutes.
4.Cook peppers, turning until the skins are charred for 4 to 5 minutes on each side.
5.Keep aside eggplants and onions .
6.On a plate place peppers and cover with aluminum foil, 7.Let stand for 10 minutes and then peel away the skins.
8.Cut peppers in half and remove seeds.
9.Cut the halves again lengthwise .
10.Smear cut sides of baguettes with mayonnaise.
11.Layer bottom halves of the baguettes with eggplants, onions, bell peppers, and lettuce leaves.
12.Place remaining baguette halves on top.
13.Serve immediately on separate plates.