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Eggplant, Chicken and Roasted Red Pepper Sandwiches

September 26, 2009

I’m a lucky girl when Marc makes dinner FOR me, but I’m equally as lucky when we get to do it together.  Thursday, I came home from my haircut (it looks fabulous…) and Marc had done some basic prep on the meal, but we were able to do the majority of the cooking together.  I have come to the realization that not everyone out there gets to share the pleasures of cooking with their partner, so I’m glad that we can.  *I’m a sap.*

Marc found this delicious recipe on Serious Eats, one of his favorite websites.  The sandwich is considered “meat lite”, because meat is not the main focus, though we both agreed that it may not have even needed ANY meat whatsoever.  For you vegetarians out there, just feel free to omit the chicken.  The basic marinade for the chicken and eggplant could easily be used on other proteins and veggies, as well.  I am eager to try different variations, maybe using braised kale or roasted tomatoes.

Cross-section of my sandwich

Cross-section of my sandwich (I'm not wild about roasted red peppers....but Marc loaded them on!)

Eggplant, Chicken and Roasted Red Pepper Sandwiches

(serves four)

  • 1 lb. boneless, skinless chicken cutlets
  • 2/3 c. red wine vinegar
  • 1/4 c. olive oil
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 4 sprigs thyme, leaves only, minced
  • 2 tsp. salt
  • 1/2 tsp. fresh ground pepper
  • 1 medium eggplant, sliced into 1/4″ rounds
  • 1 red bell pepper
  • 8 oz. smoked fresh mozzarella (we found ours at Whole Foods — yummy!), sliced thin
  • 1 baguette, cut into 4 sections and sliced.
  1. Make a marinade by whisking together the vinegar, oil, garlic, shallot, thyme, salt and pepper in a
    Grilled eggplant

    Grilled eggplant

    mixing bowl.  Put the eggplant in a Ziploc Bag or glass dish.  Pour half of the marinade over the eggplant.  Put the chicken in a separate bag or dish and pour the other half of the marinade over it.  Refrigerate the eggplant and the chicken for about an hour.

  2. Heat a grill (our Cuisinart Griddler — a favorite in this house!) to medium high.  Put the bell pepper on the hot grill and grill each side until blackened all over.  Remove to a bowl and cover with plastic wrap.  When cool enough to handle, peel the charred skin from the pepper and slice into 1″ strips.
  3. Grill the marinated eggplant and chicken until the eggplant is tender and the meat is cooked through.  Grill the bottoms of the bread, if you so desire.
  4. Arrange slices of smoked mozzarella on each piece of baguette.  Top with pieces of hot chicken, eggplant and roasted red peppers.

This is a simple and tasty dish — it DOES take some additional time for marinating and roasting the pepper (though I’m sure there are ways to cut corners…) — but the end result is so satisfying.  I’m pretty sure Marc will be snacking on grilled eggplant for the next couple of days!

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