Goat Cheese, Eggplant, and Roasted Red Pepper Sandwiches
2 tablespoons extra-virgin olive oil
1. Whisk together the olive oil, vinegar, garlic, basil and salt in a small bowl. Combine the eggplant and peppers in a medium-sized bowl. Toss with the dressing to coat.
1 tablespoon red wine vinegar
1 small clove garlic, finely chopped
2 tablespoons finely chopped basil leaves
1/4 teaspoon salt, or to taste
1/2 cup bottled marinated eggplant (about 4 ounces), coarsely chopped
1/2 cup bottled roasted red peppers (about 4 ounces), coarsely chopped
6 ounces fresh goat cheese
4 crusty Italian rolls, sliced in half
2. Spread some goat cheese on the bottom half of each roll. Top with the eggplant and pepper mixture. Finish with the top halves of the rolls.
Makes 4 sandwiches
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