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

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GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA



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 WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA



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

This grilled veggie sandwich, compete with melted cheese, brings trendy cafe fare to your kitchen.

Provided by Bobby Flay

Categories     bread,cheese,grill,lunch,vegetables

Time 30m

Yield 4 servings

Number Of Ingredients 10

½ 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 ½
½ lb(s) 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



Grilled Eggplant and Fresh Mozzarella on Ciabatta image

Easy and delicious! The flavors will explode in your mouth. You can add other grilled vegetables with it, such as portobello mushrooms or onions. You could even do this in a grill pan if necessary! From Bobby Flay and his show Grill It! with Bobby Flay, Episode: Grilled Sandwich Showdown.

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 AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE



GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE image

Categories     Sandwich     Pepper     Vegetarian     Quick & Easy     Backyard BBQ     Lunch

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.

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