Grilled Eggplant and Chaumes with Marinated Peppers and Red Chili Aioli

cookwithkathy

Aug 7

Ingredients

1 eggplant, cut crosswise into 1/4- to 1/2-inch-thick slices
olive oil
4 soft white or sourdough rolls, or 8 slices of country-style white or sourdough bread
1/2 cup marinated roasted red and/or yellow peppers, preferably in brine (purchased, or homemade)
about 12 ounces semi-soft but flavorful cheese such as Chaumes, Bel Paese, Port-Salut, or Jack, cut into fat slices to fit onto the bread

Red Chili Aioli

2-3 cloves garlic, minced
4-6 tablespoons mayonnaise
juice of 1/2 lemon or lime (about 1 tablespoon or to taste)
2-3 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
large pinch dried oregano leaves, crushed
2 tablespoons extra-virgin olive oil
several shakes smoky chili sauce such as Chipotle Tabasco, or Buffala
2 tablespoons coarsely chopped fresh cilantro

Method

Make the Red Chili Aioli. In a small bowl, combine the garlic with the mayonnaise, lemon juice, chili powder, paprika, cumin, and oregano; stir well to combine. With your spoon or a whisk, beat in the olive oil, adding the oil a few teaspoons at a time and beating it until incorporated into the mixture before adding the rest. When smooth, shake in smoked chili sauce to taste, and finally stir in the cilantro. Cover and chill until ready to use. Makes about 1/3 cup.
Prepare the eggplant. Lightly brush the eggplant slices with olive oil and heat a heavy nonstick skillet over medium-high heat. Pan brown the eggplant slices on each side until they are lightly browned and tender when pierced with a fork. Set aside
Make the sandwiches. Lay out the open soft rolls and slather the red chili aioli generously on the insides. Layer eggplant slices on one side of the rolls, then the peppers, then a layer of the cheese. Close up and press together well.
Lightly brush the outside of each sandwich with olive oil.
Heat the skillet again over medium-high heat, then add the sandwiches and reduce the heat to medium-low. Weight down the sandwiches, and cook for a few minutes.
When the bottom bread is golden and slightly browned in places, turn over and cook the other side, similarly weighted.
When that side too is golden and crisp, the cheese should be melted and gooey. It may be oozing out a bit and crisping as it does. (Don't discard these delicious crispy bits, just plop them onto each plate along with the sandwich.)
Remove the sandwiches to serving plates. Cut into halves and serve.

Makes 4 servings.

Source: Grilled Cheese