Best Grilled Eggplant And Fresh Mozzarella On Ciabatta With Roasted Pepper Relish Recipes

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.

Grilled Eggplant and Fresh Mozzarella on Ciabatta image

Provided by Sharon123

Categories Peppers

Time 30m

Yield 4-6

Number Of Ingredients 11

1/2 cup mayonnaise
2 -4 garlic cloves, smashed to a paste
salt
fresh ground black pepper
1 medium eggplant, sliced crosswise
canola oil
2 red bell peppers
1 loaf ciabatta, sliced lengthwise in 1/2 (or you can use French bread)
1/2 lb fresh mozzarella cheese, thinly sliced
fresh basil leaf
baby arugula (or spinach or lettuce)

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(or broiler).
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 1-2 minutes 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.
Enjoy!

Grilled-Eggplant Parmesan image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

4 medium tomatoes (1 1/2 pounds total), halved
1 shallot, halved lengthwise
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks
1 pound fresh salted mozzarella, sliced into 1/4-inch rounds
1/4 cup thinly sliced fresh basil leaves
1 loaf rustic bread, such as ciabatta, for serving

Steps:

Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a bowl; season with salt and pepper.
Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.