Roasted Vegetable & Feta Sandwich
Makes 6 servings.
Ingredients:
One 1-lb. eggplant
1 Tbsp. olive oil, preferably extra-virgin
7 oz. jarred roasted red peppers, drained, rinsed and chopped
Salt & freshly ground black pepper to taste
4 oz. feta cheese, preferably imported
2 tsp. fresh lemon juice
1 tsp. dried oregano
1/8 tsp. crushed red pepper
One 9-inch round loaf country bread
1. Prepare a grill or preheat the broiler. Cut eggplant crosswise into 1/2-inch-thick slices. Brush half the oil over both sides of the eggplant slices. Grill or broil the eggplant until lightly browned and tender, 3 to 4 minutes per side. Let cool slightly. Chop the eggplant coarsely and mix with red peppers. Season with salt and pepper.
2. In a small bowl, mash feta with a fork. Add lemon juice, oregano, crushed red pepper and the remaining oil; blend until smooth and spreadable. Season with pepper.
3. Slice loaf in half horizontally and scoop out about 1 inch of the soft interior from each half. (Reserve for another use, such as breadcrumbs.) Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and place the bread top firmly on the bottom half. Cut into wedges. Serve immediately or wrap and store in a cool place for up to 8 hours.
B-man
