Pressed Eggplant and Pepper Sandwich

Pressed Eggplant and Pepper Sandwich
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  • 3 cups baby spinach
  • 1 loaf ciabatta, sliced in half horizontally and lightly toasted
  • 4 ounces chèvre (goat cheese), crumbled
  • 2 medium globe eggplants, sliced crosswise into ¼-inch-thick pieces
  • 3 medium bell peppers, ends trimmed, "seeds and stems removed,": and cut into 4 pieces
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoons packed, finely grated orange zest
  • + 5 more ingredients
    • 2 teaspoons kosher salt
    • 2 medium garlic cloves, thinly sliced
    • 5 teaspoons red wine vinegar
    • 3 tablespoons olive oil
    • 1/3 cup freshly squeezed orange juice

Combine orange juice, oil, vinegar, garlic, salt, orange zest, and red pepper flakes in a large, nonreactive bowl and whisk to combine. Add bell peppers and eggplant and toss to coat. Let sit at room temperature while the grill heats, at least 5 minutes. Heat a gas or charcoal grill to medium (...

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