INGREDIENTS
4 crusty sandwich rolls
1 eggplant, cut into 1/2-inch rounds
1 ripe tomato, sliced
1 red onion, sliced
Baby spinach
1/4 cup olive oil
Coarse salt
Ground black pepper
Red Pepper and Feta Topping
6 ounces feta cheese, crumbled
1 red pepper
1 clove garlic, peeled
¼ cup loosely packed parsley leaves
1 tablespoon fresh lemon juice
2 teaspoons olive oil
Salt to taste
Ground black pepper to taste
Garlic Aioli
1/3 cup mayonnaise
1 clove garlic, minced
1 tablespoon fresh lemon juice
A pinch of salt
DIRECTIONS
Whisk aoili ingredients together and chill until use.
To make topping, grill red pepper over high heat, turning every two to three minutes until charred. Cover in a bowl at least 10 minutes. Then, discard skin, stem, seeds and ribs and loosely chop. In a food processor, combine garlic and parsley. Add red pepper, feta, salt and pepper, pulse to combine. Add oil and lemon juice, pulse to combine. Chill until use.
Salt eggplant rounds and let sit on a wire rack at least a half hour. Pat dry, then season with salt and pepper. Brush eggplant and onion slices with olive oil and grill over high heat three to four minutes per side. Spread half the aioli on sliced rolls and grill aioli side down about one minute. Assemble sandwich with remaining aioli, spinach leaves, tomato, onion, two eggplants rounds and red pepper and feta topping.