Grilled Eggplant and Pepper Sandwich With Blood Orange Olive Oil Recipe

Grilled Eggplant and Pepper Sandwich With Blood Orange Olive Oil Recipe

INGREDIENTS:

-1/3 cup Sonoma Farm Blood Orange Infused Extra Virgin Olive Oil
-5 teaspoons red wine vinegar
-2 medium garlic cloves, thinly sliced
-2 teaspoons kosher salt
-1/2 teaspoon red pepper flakes
-3 medium bell peppers, ends trimmed, seeds and stems removed, and cut into 4 pieces
-2 medium globe eggplants, sliced crosswise into 1/4-inch-thick pieces
-4 ounces goat cheese, crumbled
-1 loaf ciabatta, sliced in half horizontally and lightly toasted
-3 cups baby spinach

INSTRUCTIONS:
Combine blood orange olive oil, vinegar, garlic, salt, and red pepper flakes in a large, nonreactive bowl and whisk to combine. Add bell peppers and eggplant and toss to coat. Let sit at room temperature while the grill heats, at least 5 minutes.Heat a gas or charcoal grill to medium (about 350°F) or a grill pan over high heat and rub the grill or grill pan with a towel dipped in oil. Remove eggplant from marinade and place on the grill; cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to a plate and set aside. Place peppers on the grill and cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to the plate with the eggplant and set aside.Place crumbled cheese on the bottom piece of bread, then evenly distribute spinach over cheese. Drizzle marinade over spinach, then layer grilled vegetables over spinach. Close sandwich and wrap in aluminum foil. Place on a flat surface, cover with a baking sheet, and place heavy cans or a cast iron skillet on top of the baking sheet to press the sandwich down. Flip sandwich over after 10 minutes and press for another 10 minutes. Then unwrap, slice, and serve.

Sonoma Farm

Sept 2011