Ingredients
- For the mayonnaise:
- 1/4 cup olive oil
- 2 Tbs. fresh thyme leaves
- 2 Tbs. fresh rosemary leaves
- 1/2 tsp. freshly ground pepper
- 1/4 tsp. salt
- 2 globe or 4 Asian eggplant, thinly sliced
- 2 lg. red onions, thinly sliced
- 3 lg. red bell peppers
- 2 gerlic cloves
- 1 Tbs. olive oil
- 1/4 cup minced fresh basil
- 1/2 tsp. chopped fresh thyme
- 3/4 cup mayonnaise
- 2 baguesses, each split lengthwise and then cut crosswise into thirds
- 6-12 red-leaf lettuce leaves
Preparation
Step 1
In a lg. nonreactive bowl or shallow dish, combine thee olive oil, thyme, rosemary, pepper and salt and stir to mix. Add the eggplant and onion slices and the whole bell pepper and turn to coat well. Let stand at room temp. for about 30 min.
Meanwhile, make the mayonnaise; In a blender or foor processor, combine the garlic, olive oil, basil and thyme and puree until smooth. Add the mayonnaise and process just until blended. Transfer to a bowl, cover and refrigerate until ready to serve.
Place the eggplant, onions and peppers directly on the grill rack or in a grill basket on the rack. Cook the eggplant until a golden crust forms on one side, 7-8 min. Using tongs, turn and cook on the other side until a golden crust forms and the interior is cooked through, 6-7 min. more. Cook the onions until lightly browned on one side, 4-5 min. Turn and cook until lightly browned on the other side, 3-4 min. more. Cook the peppers, tuning as needed, until the skins are evenly blackened and blistered, 4-5 min. per side.
Remove the eggplant and onions and set aside. Place the peppers on a plate, cover with aluminum foil and let stand for 10 min., then peel away the skins. Cut the peppers lengthwise and remove the seeds. Se3ve ib ubduvudyak plates.