Roasted Eggplant and Brie Sandwiches

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1 medium eggplant
2 medium red bell pepper
1 bunch spinach
4 ounces herbed brie, sliced 1/4-inch thick
1 baguette
1 head garlic
mayonnaise

Cut the top of the garlic head off. Wrap in aluminum foil. Bake in a preheated 400-degree oven for 30 minutes. Remove from oven and allow to cool.

Wash eggplant, red bell pepper, and spinach. Pat spinach dry and set aside.

Broil red bell pepper until the skin blackens and air bubbles appear on the skin (about 10 minutes). Turn pepper to ensure even broiling. Remove pepper from broiler and place in a zip-lock bag. Seal bag. Set aside to cool. When pepper has cooled, peel off skin, remove seeds and cut into halves.

Slice eggplant into 1/4-inch wide slices. Place in broiler and broil until soft and lightly browned (about 5 minutes). Turn to ensure even cooking.

Mix roasted garlic and mayonnaise together. Amounts of each will depend upon your "taste" for garlic.

Cut baguettes in half lengthwise. Spread roasted garlic mayo on both halves of each baguette. Place several slices of roasted eggplant and 1 half of 1 roasted pepper on the bottom half of the baguette. Place several slices of brie on the top half of the baguette. Broil both halves until brie is melted. Place several leaves of spinach on the roasted pepper and top with top half of baguette.

Serves 4.



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