| Smoked Eggplant & Mozzarella Sandwiches
1 large (about 1 1/2 lb.) eggplant
Salt
1/3 cup of olive oil
2 large garlic cloves, minced
2 tablespoons of chopped fresh basil, or 2 tsp. dried
1 tablespoon of chopped fresh oregano, or 1 tsp. dried
1/2 teaspoon of freshly ground pepper
1 large ripe tomato, sliced about 1/4 inch thick
4 sandwich rolls, split
6 ounces of Mozzarella cheese, thinly sliced
1 cup of wood chips |
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Cut the eggplant into 1/2 inch thick. Salt each slice, and set in colander to drain for 20 to 30 minutes. Prepare a medium-hot fire in the grill.
In a small bowl, combine the olive oil, garlic, basil, oregano and pepper. Let stand for 15 minutes.
Rinse the eggplant under cold water and pat slices dry with paper towels. Brush the eggplant and tomato slices on both sides with the oil-herb mixture.
Add the chips to the fire. If the fire flames up, mist the chips with water. When the chips begin to smoke, place the eggplant on the cooking grid. Cover and cook over direct heat, turning occasionally and basting with oil-herb mixture, until tender and nicely browned, about 15 minutes.
About 3 minutes before the eggplant is done, lightly brush the cut sides of the rolls with the oil-herb mixture. Set cut side down on the outside edges of the cooking grid. Add the tomato slices and grill, basting with remaining oil-herb mixture. Grill until rolls are slightly toasted and tomato is beginning to soften, about 3 to 4 minutes.
Assemble the sandwiches by layering the eggplant, cheese and tomato on the bottom halve of the rolls. Season with salt and pepper if desired. Cover with top half of rolls and serve. |
