Monday, August 30, 2010
Eggplant and Havarti Sandwiches茄子奶酪三明治
Based on a recipe in the "The Culinary Institute of America's Gourmet Meals in Minutes", p. 262. For bread, I used the no-knead bread that I had just baked right off the oven. For onion slices, I used a Vidalia onion, instead of a red onion, as the recipe specifies. Other ingredients were broiled eggplant slices, Havarti cheese, and roasted red bell pepper, exactly as the recipe specifies. The sandwich was so delicious that I could not stop at just half of a sandwich.
Instead of broiling the sandwich for 45 seconds,as specified in the book, I heated the sandwich in the microwave for 20 seconds to melt the cheese.
The step that I didn't do well this time:
The recipe specifies a mixture of olive oil (1/4 cup) and balsamic vinegar (1/2 cup) (along with garlic, salt and black pepper) for coating the eggplant slices. I didn't use a big enough bowl to thoroughly mix the oil and vinegar. Therefore some of the slices were coated with more oil, some less. Some of the eggplant slices were burnt a little bit. Next time I will use a jar to shake and mix the oil and the vinegar and make sure that the eggplants turns golden, instead of charred.