Best Grilled Bread With Eggplant Basil Recipes

Grilled Bread with Eggplant & Basil image

Provided by Mona Talbott

Number Of Ingredients 10

8 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
1 teaspoon fresh marjoram or oregano leaves
1/4 teaspoon crushed red pepper flakes
1 large eggplant (about 1 pound), cut into 3/4" pieces
Kosher salt, freshly ground pepper
1 tablespoon fresh lemon juice
8 3/4"-thick slices country-style bread
1/2 cup torn fresh basil leaves
1 ounce Parmesan, shaved

Steps:

Heat 4 tablespoons oil in a large skillet over medium heat. Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.
Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8-10 minutes. Add 1/2 cup water; season with salt and pepper. Cook, tossing occasionally, until eggplant is very soft, 10-15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.
Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.
Do ahead: Eggplant can be cooked 2 days ahead. Let cool; cover and chill.

Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula image

Provided by Bobby Flay

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup prepared mayonnaise
4 cloves garlic, smashed to a paste
Salt and freshly ground black pepper
1 medium eggplant, sliced crosswise
Canola oil
2 red bell peppers
1 loaf ciabatta, sliced lengthwise in 1/2
1/2 pound fresh mozzarella, thinly sliced
Fresh basil leaves
Baby arugula

Steps:

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.
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 30 seconds 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.