Best 6 Grilled Eggplant And Fresh Mozzarella On Ciabatta With Roasted Pepper Relish Recipes

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Grilled eggplant and fresh mozzarella on ciabatta with roasted pepper relish is a delightful sandwich that combines smoky eggplant, creamy mozzarella, tangy roasted peppers and crusty ciabatta bread. This Mediterranean-inspired dish is perfect for a summer lunch or dinner, and can be easily customized to your liking. Whether you prefer a vegetarian option or want to add some protein, this recipe has something for everyone.

Here are our top 6 tried and tested recipes!

GRILLED EGGPLANT AND PEPPERS WITH FETA



Grilled Eggplant and Peppers with Feta image

An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!

Provided by Marcia

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 10

1 large eggplant, sliced into 1/4-inch thick rounds
½ red bell pepper, seeded and sliced lengthwise into 4 strips
½ green bell pepper, seeded and sliced lengthwise into 4 strips
½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
½ orange bell pepper, seeded and sliced lengthwise into 4 strips
¼ cup olive oil
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
¼ cup crumbled feta cheese
¼ cup chopped fresh basil
1 tablespoon ground oregano

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
  • Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
  • Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA



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

This grilled veggie sandwich, compete with melted cheese, brings trendy cafe fare to your kitchen.

Provided by Bobby Flay

Categories     bread,cheese,grill,lunch,vegetables

Time 30m

Yield 4 servings

Number Of Ingredients 10

½ 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 ½
½ lb(s) fresh mozzarella, thinly sliced
Fresh basil leaves
Baby arugula

Steps:

  • 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.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA



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

Provided by Bobby Flay

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA



Grilled Eggplant and Fresh Mozzarella on Ciabatta image

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

Provided by Diane C 2

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup prepared mayonnaise
4 garlic cloves, smashed to a paste
salt & 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 lb fresh mozzarella cheese, thinly sliced
fresh basil leaf
baby arugula

Steps:

  • 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.

Nutrition Facts : Calories 233.4, Fat 13.8, SaturatedFat 7.6, Cholesterol 45.4, Sodium 374.8, Carbohydrate 14.1, Fiber 6, Sugar 6.5, Protein 14.8

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA



Grilled Eggplant and Fresh Mozzarella on Ciabatta image

Easy and delicious! The flavors will explode in your mouth. You can add other grilled vegetables with it, such as portobello mushrooms or onions. You could even do this in a grill pan if necessary! From Bobby Flay and his show Grill It! with Bobby Flay, Episode: Grilled Sandwich Showdown.

Provided by Sharon123

Categories     Peppers

Time 30m

Yield 4-6

Number Of Ingredients 11

1/2 cup mayonnaise
2 -4 garlic cloves, smashed to a paste
salt
fresh ground black pepper
1 medium eggplant, sliced crosswise
canola oil
2 red bell peppers
1 loaf ciabatta, sliced lengthwise in 1/2 (or you can use French bread)
1/2 lb fresh mozzarella cheese, thinly sliced
fresh basil leaf
baby arugula (or spinach or lettuce)

Steps:

  • 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(or broiler).
  • 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 1-2 minutes 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.
  • Enjoy!

GRILLED EGGPLANT WITH MOZZARELLA CHEESE



Grilled Eggplant With Mozzarella Cheese image

Provided by Bryan Miller

Categories     easy, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

3 large eggplants, about 1 1/2 pounds each
1 3/4 pounds tomatoes, sliced thinly
1 1/4 pounds fresh mozzarella, in 1/4-inch slices
1 bunch fresh basil leaves
Salt and freshly ground pepper
3 tablespoons olive oil

Steps:

  • Cut the stems off the eggplants. Slice each eggplant lengthwise into four even pieces. Rub some of the olive oil over the slices and season well with salt and pepper.
  • Lay tomato slices over six of the eggplant slices. Place basil leaves over the tomatoes. Lay mozzarella slices over the basil leaves. Coat with remaining olive oil and make sandwiches with the remaining eggplant slices. Wrap well in heavy-duty aluminum foil.
  • Place the eggplants over the grill and cook for about 30 minutes, turning occasionally, or until the eggplants are cooked thoroughly and the cheese is melted.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 29 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 1358 milligrams, Sugar 14 grams

Tips:

  • Choose fresh, ripe eggplants for the best flavor and texture.
  • Salting the eggplant slices helps to draw out the bitterness and moisture, resulting in a more flavorful and tender eggplant.
  • Grilling the eggplant slices over high heat gives them a nice smoky flavor and char.
  • To make the roasted pepper relish, use a variety of colors of bell peppers for a more vibrant and flavorful relish.
  • When assembling the sandwiches, use a good quality ciabatta bread that is slightly toasted for the best texture.

Conclusion:

This grilled eggplant and fresh mozzarella sandwich with roasted pepper relish is a delicious and easy-to-make summer meal. The smoky flavor of the eggplant, the creamy mozzarella cheese, and the tangy roasted pepper relish combine to create a sandwich that is both flavorful and satisfying. Serve it with a side of mixed greens or a bowl of soup for a complete meal.

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