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Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula

Recipe courtesy of Bobby Flay

Show: Grill It! with Bobby Flay

Episode: Grilled Sandwich Showdown

Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula

Name: Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup prepared mayonnaise; 4 cloves garlic, smashed to a paste; Salt and freshly ground black pepper; 1 medium eggplant, sliced crosswise; Canola oil; 2 red bell peppers; 1 loaf ciabatta, sliced lengthwise in 1/2; 1/2 pound fresh mozzarella, thinly sliced; Fresh basil leaves; Baby arugula

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Level: Easy
Total: 1 hr 10 min

Prep: 15 min
Inactive: 40 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 10 min

Prep: 15 min
Inactive: 40 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

1/2 cup prepared mayonnaise

4 cloves garlic, smashed to a paste

Salt and freshly ground black pepper

1 medium eggplant, sliced crosswise

Canola oil

2 red bell peppers

1 loaf ciabatta, sliced lengthwise in 1/2

1/2 pound fresh mozzarella, thinly sliced

Fresh basil leaves

Baby arugula

Directions

Watch how to make this recipe.

Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
Heat a grill to high.
Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.