Equipment
* optional
Ingredients
Eggplant
- 340 g eggplant, sliced 12mm thick
- 60 ml olive oil
- 2 g salt
- 1 g black pepper
- 3 g parsley, chopped
Bean Puree
- 240 g white cannellini beans, cooked, well-drained
- 1 garlic, minced
- 15 ml olive oil
Assembly
- 454 g round country bread
- 240 g roasted red peppers
- 8 sun-dried tomatoes in oil, slivered
- 60 g arugula, stems removed
- 170 g pecorino, thinly sliced
Nutrition (per serving)
Method
Preheat the grill or broiler to high heat (approximately 260°C/500°F).
Place eggplant rounds on the grill and cook until lightly browned on both sides, about 4-5 minutes per side.
Brush the grilled eggplant with 60ml olive oil and season with salt, pepper, and chopped parsley.
Combine cannellini beans, garlic, and 15ml olive oil in a food processor and puree until smooth.
Slice the country bread into 16 slices to make 8 sandwiches.
Spread the bean puree onto each slice of bread.
Layer 8 bread slices with eggplant, roasted peppers, sun-dried tomatoes, arugula, and sliced pecorino.
Top with the remaining bread slices and serve immediately.
Chef's Notes
- For the best flavor, grill the eggplant until it has nice char marks and is tender, but not mushy. This adds a smoky depth.
- Don't over-process the bean puree; a slight texture is desirable and prevents it from becoming gluey.
- Toast the bread slices lightly before assembling if you prefer a crispier sandwich. A quick brush with olive oil and a brief stint under the broiler works well.
- If you can't find Pecorino, a good quality aged Parmesan or even a sharp Provolone can be substituted, though it will alter the classic Tuscan profile.
- Ensure your roasted red peppers are well-drained to avoid making the sandwich soggy.
Storage
Refrigerator: 2 days — Store components separately to prevent bread from becoming soggy.
Reheating: Reheat eggplant and bread in a 175°C (350°F) oven until warm; assemble fresh.
