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Eggplant Subs With Provolone And Piquant Relish Recipe


Eggplant Subs With Provolone And Piquant Relish Recipe
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A hearty sub that is full of fresh flavors, the cheese and the relish top this recipe off perfectly!

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Ingredients
  • 1/4 cup corriander seed
  • 1 medium eggplant, cut into 3/4 inch rounds
  • 1 1/2 Tbsp olive oil
  • Salt and freshly ground pepper to taste
  • 4 long crusty rolls, split
  • 1 large bunch arugula or watercress, stemmed, washed and dried
  • 4 thin slices provolone cheese
  • Tomato-Olive Relish
  • 1 small tomato, finely diced
  • 1 small red onion, finely diced
  • 6 Kalamata olives, pitted and diced
  • 1/4 cup coarsely chopped fresh basil
  • 2 cloves garlic, minced
  • 2 Tbsp balsamic vinegar
  • Salt & freshly ground black pepper to taste

Directions
  1. Preheat oven to 450 Lightly oil a baking sheet or coat it with nonstick cooking spray. In a spice grinder or blender, coarsely grind corriander seeds. Transfer to a shallow dish.
  2. With a pastry brush, lightly coat both sides of eggplant rounds with oil, then dredge in corriander to lightly coat. Season with salt and pepper.
  3. Arrange eggplant in a single layer on prepared baking sheet. Bake for 20 to 25 minures or until tender.
  4. Set bottom half of each roll on a square of foil, Layer with arugula ( or watercress), relish ( or salsa), eggplant and cheese and cover with top half of roll. Wrap sandwhiches in foil and bake for 5 to 7 minutes, or until heated through. Serve immediately.
  5. Tomato-Olive Relish
  6. In a small bowl, combine all ingredients. Taste and adjust seasoning.

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Comments


Sounds messy but good!


Got my 5 jovi!!


I love the herbs in this and the arugula or watercress have a nice peppery flavor,
Michael


...not to mention the tang of the Kalamata olives. Yum!


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