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      RECIPE TITLE " Grilled Eggplant, Tomatoes, Provolone and Pesto Sandwiches Recipe"
    Source: Food & Wine, courtesy of

    yieldsserves 2 time--difficulty easy

    Grilled eggplant has an uncanny meaty consistency that is enhanced by the tomato, cheese and garlicky basil flavors in this filling sandwich.


    4 large slices eggplant, each 1/2 inch thick
    Salt, to taste
    Extra virgin olive oil
    1 baguette
    1/4 cup basil pesto, homemade or commercial
    4 slices tomato, each 1/2 inch thick
    4 slices provolone cheese (approximately 3 ounces total)
    2 small handfuls arugula

    Picnics Ideal for picnic or gift baskets! 40 outdoor-friendly recipes from the Country Garden Cookbooks Series in six festive, seasonal menus.


    Place the eggplant slices on paper towels in a portable container. Sprinkle with salt and drizzle with olive oil and cover tightly. Separately pack the baguette, pesto, tomato, cheese and arugula, and then pack everything but the cheese in a picnic basket. Pack the cheese in the cooler.

    Prepare the charcoal fire. Pat the eggplant slices dry with paper towels. When the coals are ready, grill the eggplant slices, turning once, until browned and softened. This will take only a few minutes on each side.

    Split the baguette in half horizontally and then cut in half crosswise. Spread the pesto on both cut sides of each piece. Cover one side with tomato slices and provolone. Cover the other side with eggplant and top with arugula. Close up the sandwiches, slice in half and serve. Alternatively, make the sandwiches at home, wrap well and pack in a basket for the picnic.

    Recipe reprinted by permission of Harper Collins. All rights reserved.

      Nutrition Facts

    Serves 2
    Facts per Serving
    Calories: 435 Fat: 30g Carbohydrates: 24g
    Cholesterol: 39mg Sodium: 728mg Protein: 20g
    Fiber: 4g % Cal. from Fat: 62% % Cal. from Carbs: 22%

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    Picnics : Easy Recipes for the Best Alfresco Foods Picnics : Easy Recipes for the Best Alfresco Foods
    When the weather gets warmer, everyone wants to get outside-especially to dine alfresco. So spread a blanket on the grass, set out some simple, delicious food and refreshing drinks, and enjoy the sunshine! In Picnics, you'll find everything you need to put together a beautiful outdoor meal: easy recipes for spring and summer, tips on what to pack (and how to pack it), and even themed menus for truly special feasts. Fresh, tasty picnic ideas include: Easy, enticing starters like Smoked Salmon with Caper Sour Cream and Black Bread, Mini Crab Cakes with Wasabi Mayonnaise, and Coriander Peanut Sauce with Crudités Neat-to-eat wraps and sandwiches, including Chilled Meat Loaf Sandwiches with Spicy Ketchup, Grilled Chicken and Swiss with Pesto on Sourdough, and Vegetarian Pita Pockets with Hummus, Marinated Eggplant, and Baby Greens Refreshing salads such as Red Potato Salad with Bacon and Fresh Herbs, Minty Cucumber Salad, and Sesame-Glazed Shrimp Salad with Sugar Snap Peas Savory dips and spreads like Tangy Roasted Red Pepper Dip and Sweet-and-Hot Mango Chutney, plus the breads that go with them, including Parmesan Cheese Twists, Garlic-Rosemary Focaccia, and Cheddar Corn Bread with Green Chilies Portable classic desserts such as Chocolate-Dunked Coconut Macaroons, Strawberry-Almond Scones, and Oatmeal Raisin Cookies From an all-American Fourth of July picnic to the perfect beach party or poolside snack, Picnics simplifies all the details so you can relax and have fun!


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