Recipe - Grilled Eggplant With Cheese

1 lg Eggplant (abt 1 One fourth lb);
stem end removed
Olive oil
Salt; to taste
Freshlyground black pepper;
to taste
2 md Red bell peppers
4 Thick Threeinch square
pieces of focaccia; split
in half
BasilMint Pesto; see * note
1 cup Young arugula leaves; tough
stems removed
1 small Cucumber; peeled, thinly
slice
Salt; to taste
Freshlyground black pepper;
to taste
Balsamic vinegar

* Note: See the "BasilMint Pesto" recipe which is included in this
collection.

Slice eggplant into eight 1/4inch thick rounds, brush with olive oil and
season lightly with salt and pepper. Stem and seed peppers and lightly
brush with oil. Over hot coals or under a broiler grill the eggplant and
peppers on both sides until the eggplant is browned and cooked through and
the peppers softened and lightly charred. With the point of a knife,
lightly scrape peppers to remove any loose charred skin. Split peppers in
half lengthwise. Spread focaccia liberally with pesto. Top bottom slice of
focaccia with grilled eggplant slices, arugula, cucumbers, a sprinkling of
salt and pepper, drops of balsamic vinegar and the red pepper halves. Top
with focaccia slice and insert a long wooden pick containing pitted olives
and pickled garlic cloves, if desired. This recipe yields 4 sandwiches.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK (Show
# CR9657 broadcast 08131996) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

09021996

Recipe by: John Ash

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