You may also like
Categories:
red peppers eggplants coarse salt tomatoes onion rosemary head of garlic extra-virgin olive oil sherry vinegar lemon juice flat leaf parsley arugula crusty freshly ground black pepper
Viewed: 43 - Published at: 7 years agoIngredients
- 3 red peppers
- 2 medium eggplants, sliced crosswise into 1/2-inch-thick disks
- 2 tablespoons coarse salt
- 2 ripe tomatoes, cored, or substitute 1 cup imported canned plum tomatoes, drained of juices
- 1 large onion cut into 1/8's
- 1 sprig fresh rosemary
- 1/2 head of garlic, cut along the clove
- 1 cup extra-virgin olive oil
- 1 tablespoon Sherry vinegar (or substitute red-wine vinegar)
- 2 teaspoons lemon juice (optional)
- 1/2 cup flat-leaf parsley, washed, dried and loosely packed
- 1 1/2 cups arugula, washed, dried and loosely packed
- 8 slices crusty French or Italian bread from a large round loaf
- 1/4 teaspoon freshly ground black pepper
Method
- To roast the red peppers, place either over a gas burner, under the broiler or in a very hot oven (450 to 500 degrees), turning frequently until the pepper skins blacken.
- Place the peppers in a paper bag or covered bowl until they cool.
- Gently peel away the skin, cut in half and carefully remove the seeds.
- Roasted peppers can be covered with olive oil and kept in a covered container in the refrigerator for up to two weeks.
- Preheat the oven to 450 degrees.
- Sprinkle the eggplant slices with about one-and-a-half tablespoons of coarse salt and let stand for 30 minutes.
- Place the tomatoes, onion wedges and rosemary sprig in a lightly oiled oven-proof skillet or pan, just large enough to contain the vegetables.
- Place the garlic, cut-side down, on top of one of the tomatoes.
- Generously brush the vegetables with olive oil and sprinkle with salt and pepper.
- Roast in the oven, tossing the vegetables lightly to coat them with oil and juices.
- Remove when the garlic and onion are tender and golden brown, about 45 minutes.
- The tomato will be very soft, its skin split.
- While the vegetables are roasting, rinse the eggplant slices under cold water and dry well with paper towels.
- Place the slices on an oiled baking sheet and brush the tops with olive oil.
- Bake in a 450-degree oven, turning once, until golden brown, about 15 to 20 minutes.
- Set aside.
- Take the roasted garlic and squeeze the head to release the softened cloves into the bowl of a food processor.
- Add the onion, flesh of tomato, discarding the skins, one teaspoon of Sherry vinegar, two teaspoons of lemon juice (if desired) and two tablespoons of olive oil.
- Process, using short pulses, until the mixture is the consistency of a relish.
- In a mixing bowl, lightly dress the parsley and arugula with about one teaspoon of Sherry vinegar and olive oil.
- Sprinkle with salt and pepper to taste.
- Brush one side of each slice of bread with olive oil and lightly toast on the rack of the 450-degree oven.
- To assemble the sandwiches, place a quarter of the eggplant and roasted pepper slices on each of four slices of bread, oil-side up.
- Spoon on about two or three tablespoons of sauce (see note).
- Top with the dressed greens and cover with a second slice of bread, oil-side inward.
