Grilled Eggplant Subs with Mozzarella and Tomato Jam

Grilled Eggplant Subs with Mozzarella and Tomato Jam
Grilled Eggplant Subs with Mozzarella and Tomato Jam

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup extra-virgin olive oil (EVOO)

  • 2

    cloves garlic

  • 1

    sprig rosemary

  • 1

    small red onion, chopped

  • 1

    15 ounce can fire-roasted diced tomatoes

  • 1

    tablespoon brown sugar

  • 2

    tablespoons balsamic vinegar

  • 2

    eggplants, cut into 8 slices each

  • Salt and pepper

  • 1

    cup packed baby arugula

  • 1/2

    cup basil leaves, torn

  • Juice of 1/2 lemon

  • 4

    sesame-crusted sub rolls

  • 1 1/2

    - to 1-pound ball smoked mozzarella, sliced into 8 rounds

Directions

Preheat a grill pan to medium-high or a broiler to high. In a small saucepan, heat the EVOO over medium heat. Add the garlic and rosemary and let steep for 3 minutes. 2. In a large skillet, combine 1 tablespoon of the infused EVOO and the red onion over medium heat and cook until softened, 6 to 7 minutes. Add the tomatoes, brown sugar and vinegar, lower the heat and cook until thickened, 7 minutes. 3. Brush half the eggplant with the infused EVOO and season with salt and pepper. Grill or broil, flipping once, until tender, 2 to 3 minutes on each side. Repeat with the remaining eggplant. 4. Dress the arugula and basil with the lemon juice and remaining infused EVOO; season with salt and pepper. 5. On each roll bottom, layer 4 eggplant slices, a handful of greens and 2 smoked mozzarella rounds. Grill or broil to melt the cheese. Slather the roll tops with the tomato jam and set in place.

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