Grilled Sicilian Eggplant Sandwich
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Prep Time: 10 mins
Serves: 4
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 Print friendly version
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Ingredients
2 medium Leeks
1/3 cup Extra Virgin Olive Oil
1 clove Garlic, chopped
Salt & Pepper
2 tbsp Balsamic Vinegar
4 Shallots, chopped
2 medium Sicilian Eggplants, thickly sliced
2 large Zucchini, quartered
1 large Sweet Potato, peeled and sliced into 1/4" slices
6 oz. Goat Cheese Log
2 tbsp Fresh Basil, chopped
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Indoor Preparation
Place cleaned leeks in foil with 2 tbsp olive oil, salt, pepper and sprinkle with chopped garlic. Wrap foil securely around leeks and place on grill for 15 minutes on Medium-Low heat. Combine remaining olive oil, balsamic vinegar, chopped garlic, chopped shallots, salt and pepper in large bowl. Toss eggplant, zucchini, and sweet potato slices in mixture so that they are well covered.
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Outdoor Preparation
Grill sweet potatoes first, for about two minutes, then add the rest of the vegetables on the grill. Grill for 5 minutes. Remove sweet potato and zucchini and cut into small pieces. Mix warm, chopped vegetables with goat cheese and chopped fresh basil.
Between 2 slices of eggplant, place generous amount of goat cheese mixture. Drizzle with Sweet Red Pepper Sauce (see Recipes). Garnish with fresh basil.
CookingTips
Make sure you buy the Sicilian eggplant for this recipe; they look and taste differently than the regular American eggplant. You'll know it's a Sicilian by its light violet colour and its shape--round and a little bigger than a softball. Sicilian eggplant is less bitter than other types of eggplant and when grilled, it puffs up, making it ideal in a sandwich.
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