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Rustic Italian Eggplant Sandwiches Two Stars

Rustic Italian Eggplant Sandwiches

Get Ready

Servings: Serves 4

Prep Time: 40 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

This recipe was adapted for fresh from chef Kerry Altiero.
2 medium eggplants, trimmed and cut into 1/2"-thick rounds
Salt and pepper
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 cup canned cannellini beans, rinsed
2 tsp. lemon juice
1/2 tsp. white wine vinegar
4 dashes hot sauce
1/2 cup artichoke hearts, drained and chopped
1 (12-oz.) jar roasted red peppers, drained and cut into quarters
1 large beefsteak tomato, cored and cut into 8 slices
1/4 cup parsley leaves
4 ciabatta rolls, split

directions:

1. Line a baking sheet with a wire rack and arrange eggplant slices on top. Sprinkle both sides with 1 teaspoon salt and let drain 30 minutes; pat dry and transfer to a clean baking sheet.
2. While eggplant is draining, combine oil and garlic in a heatproof bowl and microwave 30 seconds to make a garlic oil. Combine beans, 1 tablespoon garlic oil, lemon juice, vinegar, and hot sauce in a food processor and blend until smooth. Add artichokes and pulse until mixture is combined and artichokes are finely chopped, about eight times. Transfer to a small bowl, season with salt and pepper to taste, and set aside.
3. Brush eggplant slices all over with 2 tablespoons garlic oil and return to baking sheet. Brush cut sides of rolls with remaining 1 tablespoon garlic oil and place on baking sheet.
4. Heat grill to medium, then clean and oil grates. Arrange eggplant slices on grill and cook, covered, until browned, about 5 minutes. Using a metal spatula, flip eggplant slices and continue to grill until browned and tender, about 5 more minutes; transfer to baking sheet. Lightly toast cut sides of rolls on grill.
5. Spread reserved bean mixture over rolls. Divide peppers, eggplant, and tomatoes over four ciabatta halves, sprinkle evenly with parsley, and top with remaining ciabatta.
Source: Hannaford fresh Magazine, July - August 2018

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Quantity Ingredients  
2 medium eggplants, trimmed and cut into 1/2"-thick rounds  
Salt and pepper  
1/4 cup extra-virgin olive oil  
2 garlic cloves, minced  
1 cup canned cannellini beans, rinsed  
2 tsp. lemon juice  
1/2 tsp. white wine vinegar  
4 dashes hot sauce  
1/2 cup artichoke hearts, drained and chopped  
1 (12-oz.) jar roasted red peppers, drained and cut into quarters  
1 large beefsteak tomato, cored and cut into 8 slices  
1/4 cup parsley leaves  
4 ciabatta rolls, split  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 500 kcal (25%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 2 g (10%)
Cholesterol 0 mg (0%)
Sodium 1590 mg (66%)
Total Carbohydrates 75 g (25%)
Dietary Fiber 14 g (56%)
Protein 8 g (13%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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