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Grilled Eggplant Red Onion and Pepper Sandwich with Basil Mayonnaise's picture
  Thyme leaves 2 Tablespoon
  Fresh thyme leaves 2 Tablespoon
  Rosemary leaves 2 Tablespoon
  Fresh rosemary leaves 2 Tablespoon
  Ground pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Aubergines 4 , thinly sliced
  Asian eggplant 4 , thinly sliced (Aubergines)
  Red onions 2 Large, thinly sliced
  Red onions 2
  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
  Baguettes 2
  Mayonnaise 6 Fluid Ounce (3/4 Cup Or 180 Milliliter)
  Lettuce leaves 12
  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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Holiday, Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2563 Calories from Fat 779

% Daily Value*

Total Fat 87 g133.3%

Saturated Fat 10.7 g53.5%

Trans Fat 0 g

Cholesterol 63.4 mg21.1%

Sodium 3415.3 mg142.3%

Total Carbohydrates 396 g132.1%

Dietary Fiber 70.6 g282.3%

Sugars 70.3 g

Protein 61 g121.7%

Vitamin A 373.5% Vitamin C 623.7%

Calcium 53.7% Iron 78.7%

*Based on a 2000 Calorie diet

Grilled Eggplant Red Onion And Pepper Sandwich With Basil Mayonnaise Recipe