Grilled Eggplant and Mozzarella Ciabatta Delight
Savor the vibrant flavors of summertime with our Grilled Eggplant and Mozzarella Ciabatta Delight! This easy-to-make sandwich features perfectly grilled eggplant and bell peppers layered with creamy fresh mozzarella, all kissed by the smoky essence of the grill. It’s a harmonious blend of textures and tastes, with the richness of the cheese complementing the charred vegetables, all brought together by a garlicky mayonnaise spread. Feel free to experiment with additional vegetables like portobello mushrooms or onions for an even more indulgent experience. Ideal for a light lunch or a satisfying dinner, this dish is a celebration of fresh ingredients and grilled perfection. Suitable for both outdoor grilling enthusiasts and those using a grill pan indoors!
6
Servings
250
Calories
11
Ingredients
Ingredients
Mayonnaise
1/2 cup (None)
Garlic cloves
2-4 (Smashed to a paste)
Salt
To taste (None)
Fresh ground black pepper
To taste (None)
Medium eggplant
1 (Sliced crosswise)
Canola oil
As needed (For brushing)
Red bell peppers
2 (Whole)
Ciabatta bread
1 loaf (Sliced lengthwise in half)
Fresh mozzarella cheese
1/2 lb (Thinly sliced)
Fresh basil leaves
To taste (Whole)
Baby arugula (or spinach or lettuce)
To taste (None)
Instructions
1
In a small bowl, combine the mayonnaise and garlic until smooth. Season the mixture with salt and freshly ground black pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2
Preheat your grill to high heat. If using a broiler, set it to high as well.
3
Carefully brush both sides of the sliced eggplant with canola oil, then season with salt and pepper. Grill the eggplant slices until they are golden brown and tender, about 4 minutes per side.
4
Next, brush the red bell peppers with oil and generously season with salt and pepper. Grill the peppers until they are charred on all sides, which should take about 8-10 minutes. Transfer the charred peppers to a bowl, cover it with plastic wrap, and let them steam for 10 minutes. This will make it easier to peel the skin and remove the seeds.
5
While the peppers are steaming, place the ciabatta bread on the grill, cut side down. Grill for 1-2 minutes until slightly toasted and warmed through.
6
Once the peppers have cooled, peel off the skin and remove the seeds. Slice the peppers into strips.
7
Spread the garlic mayonnaise evenly over the grilled side of the ciabatta. Layer the bottom half of the bread with grilled eggplant, grilled bell peppers, slices of fresh mozzarella, fresh basil leaves, and a handful of arugula. Top with the other half of the ciabatta and press lightly.
8
Cut the sandwich into individual servings and enjoy this delectable grilled delight warm!
Nutrition Information
12g
Fat
30g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Grilled Eggplant and Mozzarella Ciabatta Delight?
It is a flavorful sandwich featuring grilled eggplant and bell peppers layered with fresh mozzarella and garlic mayonnaise on ciabatta bread.
Is this recipe vegetarian?
Yes, this is a vegetarian-friendly recipe.
How many servings does this recipe yield?
This recipe makes 6 servings.
How many calories are in one serving?
There are 250 calories per serving.
What are the main ingredients for the sandwich?
The main ingredients include ciabatta bread, eggplant, red bell peppers, fresh mozzarella, and arugula.
How do I prepare the garlic mayonnaise?
Combine 1/2 cup of mayonnaise with 2-4 cloves of smashed garlic, season with salt and pepper, and refrigerate for 30 minutes.
What kind of bread is recommended?
A loaf of ciabatta bread, sliced lengthwise, is used for this recipe.
How long should I grill the eggplant slices?
Grill the eggplant slices for about 4 minutes per side until they are golden brown and tender.
How do I prepare the red bell peppers?
Grill them whole until charred, then steam them in a covered bowl for 10 minutes before peeling and seeding.
Why do the peppers need to steam after grilling?
Steaming the charred peppers makes it much easier to peel off the skin and remove the seeds.
Can I make this recipe indoors?
Yes, you can use an indoor grill pan or a broiler set to high heat.
What can I use instead of baby arugula?
You can substitute baby arugula with fresh spinach or lettuce.
How long does it take to grill the peppers?
The red bell peppers should take about 8-10 minutes to char on all sides.
What type of cheese is used in this delight?
The recipe calls for 1/2 lb of thinly sliced fresh mozzarella cheese.
Can I add other vegetables to this sandwich?
Yes, portobello mushrooms or onions are suggested as excellent additional vegetables.
Is this considered an easy recipe?
Yes, it is described as an easy-to-make dish ideal for a light lunch or dinner.
How should the garlic be prepared?
The garlic cloves should be smashed to a paste before being added to the mayonnaise.
What oil is best for brushing the vegetables?
Canola oil is recommended for brushing the eggplant and peppers.
Do I need to toast the ciabatta bread?
Yes, place the bread cut side down on the grill for 1-2 minutes until slightly toasted.
How do I assemble the final sandwich?
Spread garlic mayo on the bread, then layer eggplant, peppers, mozzarella, basil, and arugula before topping with the other bread half.
What is the fat content per serving?
Each serving contains approximately 12g of fat.
What is the carbohydrate count per serving?
There are 30g of carbohydrates per serving.
How much protein is in this sandwich?
Each serving provides 5g of protein.
What herbs are included in the recipe?
Fresh basil leaves are used to add flavor and aroma.
How should I slice the eggplant?
The eggplant should be sliced crosswise.
How do I prepare the peppers after they steam?
Once cooled and steamed, peel off the skin, remove the seeds, and slice them into strips.
Should the garlic mayo be chilled?
Yes, it should be refrigerated for at least 30 minutes to allow the flavors to meld.
Is this recipe suitable for a summer meal?
Absolutely, it is designed to celebrate fresh ingredients and vibrant summertime flavors.
How should the sandwich be served?
It should be cut into individual servings and enjoyed while warm.
Which famous chef is associated with this recipe style?
The recipe is associated with Bobby Flay's style of grilling.