Cutty's-Inspired Eggplant Spuckie
Ingredients: eggplant, extra virgin olive oil, table salt, Kalamata olives, roasted red bell peppers · 30 min cook time · 585kcal · ~₩15,500
Ingredients
1.5pounds eggplant, 2tbsp extra virgin olive oil, 0.75tsp table salt, 0.75cup Kalamata olives, 0.5cup roasted red bell peppers, 0.5cup parsley leaves, 1tsp red wine vinegar, 1clove garlic clove, 0.25tsp red pepper flakes, 1cup shredded carrots, 2rolls ciabatta sandwich rolls, 1ball fresh mozzarella
Instructions
1. Slice 1.5 pounds of eggplant into 1/2-inch thick slices. Lay them on a sheet pan lined with aluminum foil and sprayed with non-stick cooking spray.
2. Brush both sides of the eggplant slices with 2 tablespoons of extra virgin olive oil and sprinkle with 3/4 teaspoon of table salt. Broil for 14 minutes, flipping halfway through, until nicely browned and tender.
3. While the eggplant broils, prepare the olive salad. In a food processor, combine 3/4 cup pitted Kalamata olives, 1/2 cup coarsely chopped roasted red bell peppers, 1/2 cup parsley leaves, 1 teaspoon red wine vinegar, 1 garlic clove, and 1/4 teaspoon red pepper flakes. Pulse until coarsely chopped.
4. Transfer the olive mixture to a bowl. Add 1 cup shredded carrots and 2 tablespoons of extra virgin olive oil. Mix well.
5. Slice two ciabatta sandwich rolls in half lengthwise. Brush the cut sides with 2 tablespoons of extra virgin olive oil. Broil for 2 to 5 minutes until nicely toasted, watching carefully to prevent burning.
6. Slice fresh mozzarella into 1/4-inch thick pieces, about 3 slices per sandwich.
7. Assemble the sandwiches: spread about 6 tablespoons of the olive-carrot mixture evenly on each half of the toasted ciabatta rolls. Layer 3 slices of mozzarella on top of the mixture, followed by 3 pieces of roasted eggplant.
8. Cap the sandwiches with the other half of the ciabatta rolls and give a light press. Slice in half across the middle and serve.
Source: Watch the original video