Grilled Eggplant And Brie Sandwiches With Olive Tapenade Recipe

Name: Grilled Eggplant And Brie Sandwiches With Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eggplant; 1 medium eggplant; About 1 tsp. kosher salt; 1/4 cup olive oil; Tapenade; 2 large garlic cloves; 1 or 2 anchovy fillets; 1/2 cup pitted kalamata olives; 1/2 cup pitted mixed brined olives (such as Nicoise, picholine, or Cerignola); 2 tablespoons oil-packed dried tomatoes, rinsed and chopped; 1 tablespoon capers, rinsed; 8 fresh basil leaves; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; Sandwiches and assembly; 1 cup loosely packed mixed baby lettuces; Your favorite herb salad dressing; 4 freshly cut thick slices (3/4 in.) from a sourdough French loaf; About 1 tbsp. extra-virgin olive oil; 4 ounces ripe brie cheese, sliced; 1 roasted red pepper, rinsed, peeled, and cut into 1-in. strips; Freshly ground black pepper

Servings: persons

Eggplant
1 medium eggplant
About 1 tsp. kosher salt
1/4 cup olive oil
Tapenade
2 large garlic cloves
1 or 2 anchovy fillets
1/2 cup pitted kalamata olives
1/2 cup pitted mixed brined olives (such as Nicoise, picholine, or Cerignola)
2 tablespoons oil-packed dried tomatoes, rinsed and chopped
1 tablespoon capers, rinsed
8 fresh basil leaves
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
Sandwiches and assembly
1 cup loosely packed mixed baby lettuces
Your favorite herb salad dressing
4 freshly cut thick slices (3/4 in.) from a sourdough French loaf
About 1 tbsp. extra-virgin olive oil
4 ounces ripe brie cheese, sliced
1 roasted red pepper, rinsed, peeled, and cut into 1-in. strips
Freshly ground black pepper

1
Prepare eggplant: Slice into 1/2-in.-thick rounds. Sprinkle both sides with salt and let sit 1/2 hour. Pat dry, brush with oil, and cook over medium heat in a large cast-iron skillet on both sides until cooked through, about 10 minutes total.
2
Meanwhile, make tapenade: Put garlic and anchovies to taste in a food processor and pulse until well chopped. Add olives, tomatoes, capers, basil, and pepper to taste and pulse to combine. Add oil and pulse until combined but still a little bit chunky.
3
Make sandwiches: Toss lettuce with a minimal amount of dressing. Spread 1 side of 2 bread slices with 2 tbsp. tapenade each. Brush other 2 slices with oil on 1 side, then turn over and top with most of brie, lettuce, red pepper strips, and eggplant, dividing evenly. Add remaining brie and top with tapenade-spread bread slices, with tapenade side down. Brush tops of sandwiches with olive oil and season with pepper.
4
Reheat cast-iron skillet over medium heat. Put sandwiches in skillet and cook, turning once until golden brown and cheese is gooey, about 5 minutes total.
5
Note: Nutritional analysis is per sandwich.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Eggplant, 1 medium eggplant, About 1 tsp. kosher salt, 1/4 cup olive oil, and more.

Yes, Grilled Eggplant And Brie Sandwiches With Olive Tapenade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Eggplant And Brie Sandwiches With Olive Tapenade

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