Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches
Grilled country bread topped with a fresh tomato-parsley mixture and tender grilled eggplant slices, finished with melted smoked Gouda cheese. A perfect combination of fresh summer vegetables and smoky cheese for an elegant open-faced sandwich.
Ingredients
- •1 lb tomatoes
- •¼ cup fresh flat-leaf parsley
- •½ cup extra-virgin olive oil
- •1 tablespoon white-wine vinegar
- •½ teaspoon black pepper
- •¾ teaspoons salt
- •8 oz smoked cheese
- •4 slices country-style bread
- •2 lb eggplants
Cooking Instructions
- 1.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.</epi:recipelink>
10 min
- 2.
While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.
5 min
- 3.
With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.
5 min
- 4.
Brush bread on both sides with 1 tablespoon oil per slice.
2 min
- 5.
Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.
5 min
- 6.
Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.
10 min
- 7.
Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute. Transfer eggplant with spatula to platter.
1 min
- 8.
Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.
3 min
