Basil, a spicy-sweet herb, is an antioxidant powerhouse known to improve digestive health, help fight cancer, and regulate our metabolisms.
This week’s recipe for Grilled Eggplant and Pepper Sandwiches with Basil and Black Olive Spread will transport you to the shores of the Mediterranean. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”
– Craig Claiborne
Grilled Eggplant and Pepper Sandwiches with Basil and Black Olive Spread
From: Big Flavors of the Hot Sun
Chris Schlesinger and John Willoughby (1994)
Notes
Try adding a slice of Havarti cheese when assembling these sandwiches, plus a slice of homegrown or farmer’s market tomato when in season. It takes the recipe to the next level. The black olive spread can also be used as a crostini topping for a simple to make hors d’oeurve.
Ingredients
- Sandwich
- ¼ cup virgin olive oil
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 large eggplant, unpeeled, ends trimmed, and sliced lengthwise into planks about ½ inch thick (4 to 5 planks) (Make sure to choose eggplant that is firm and glossy)
- 2 large red bell peppers, quartered
- 8 slices good, heavy bread, about 1 inch thick (Francese rolls work well for this sandwich. In Italian, francese means French. Beckmann’s or Semifreddi’s brands are available in grocery stores)
- ¼ cup fresh basil, cut into long thin strips (Do not use dried basil)
- Black Olive Spread
- ½ cup pitted Kalamata or other black olives (Do not use the so-called “California ripe olives” sold in cans; they are actually green olives that have turned black during processing)
- 1 teaspoon minced garlic
- ¼ cup extra-virgin olive oil
- 3 Tbsp balsamic vinegar
- Salt and freshly cracked black pepper to taste
Instructions
- Sandwich
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Rub the eggplant and peppers lightly with this mixture. Now for some serial grilling: Put the eggplant on the grill over a medium-hot fire and grill it until golden brown, 3–4 minutes per side; after about 2 minutes, add the peppers and grill until slightly charred, 2–3 minutes per side; about 1 minute into the peppers, add the bread slices and grill until just toasted, 1–2 minutes per side. If you’re a genius, everything will be done at the same time. Slather some of the black olive spread onto the toasted bread, layer with grilled eggplant and peppers, and sprinkle with basil. Makes 4 sandwiches.
- Black Olive Spread
- Combine all of the spread ingredients and purée in a food processor or blender until smooth.