This simple grilled sandwich goes well with a cool refreshing salad or peeled and sliced tangerines, green onion and mint tossed with a dash of good white wine vinegar and a sprinkle of sugar.
Middle-Eastern Eggplant Sandwich
Tahini Dressing (recipe follows)
2 medium eggplants, sliced into rounds 5 mm ( 1/4 inch) thick
1 red onion, sliced into rounds 5 mm ( 1/4 inch) thick
Olive oil
1 large loaf flat Middle Eastern bread
3 hard-boiled eggs, sliced
2 red ripe tomatoes, sliced
1 bunch arugula
8 sprigs Italian parsley
Brush eggplant and onion slices with olive oil and grill over medium-hot coals on an open or closed grill for 5 to 7 minutes per side or until they are browned and tender.
Carefully slice loaf of bread in half horizontally and spread each half with Tahini Dressing. Rinse arugula and parsley and pat dry. Arrange grilled eggplant, onion, hard-boiled eggs, tomato slices, arugula leaves and parsley sprigs on one half, top with the other half and slice sandwich into serving-sized pieces.
Makes 4 servings.
Tahini Dressing
175 ml (3/4 cup) tahini
1 garlic clove, minced to a paste
2 ml ( 1/2 tsp) salt
Juice of 1/2 lemon
45 ml (3 tbsp) water
Combine all ingredients and mix well.
Source: "Vegetables On The Grill" by Kelly McCune (HarperPerennial).
