Eggplant and Pepper Grill

  • 2 tablespoons oil
  • 1 small eggplant, cut into 1/2 inch slices
  • 1 large 12x12 inch focaccia
  • 4 tablespoons tomato paste
  • 1 small onion, finely sliced
  • 1 small red pepper, cut into thin strips
  • 1 tablespoons chopped fresh cilantro leaves
  • 1/2 cup grated cheddar cheese
  • 3 tablespoons shredded parmesan cheese
  1. Heat the oil in a large flying pan. Cook the eggplant slices for 2 minutes or until soft and just golden. drain on paper towels.
  2. Cut the focaccia into four squares, then in half horizontally. Toast each side until golden and spread with tomato paste.
  3. Layer the eggplant, onion, red pepper, fresh coriander and the combined cheese on each square. Place under a moderately hot grill for 2-3 minutes or until cheese has melted.

    Serve immediately.

  • Preparation Time: 30 minutes
  • Yields: 4 servings
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