Eggplant sliders

Seems many people have a love it or leave it attitude about eggplant. I never ate it much growing up, probably because it wasn't very fashionable in the 80's. In the 90's eggplant seemed to enjoy increased interest, albeit briefly. Back then I worked in a restaurant/cafe in Santa Cruz to pay for my party lifestyle during college.

Really, though, I loved the free sandwich I got each day while on shift. I was also a vegetarian back then (since reformed), so I had to delve into a new world of sandwiches. We had three on the menu: Provolone and avocado (this is what I had when I first started working there), egg salad, and grilled eggplant. Eventually I say the true light that is eggplant, and haven't turned my back on it since. The cafe is no longer there, but the sandwich is imprinted on my mind. The only tweak I have made is to sometimes sub pesto for tapenade, as I did here.



Grilled Eggplant:
2 medium sized eggplants, sliced 1/4 inch thick
1/4 cup olive oil
1/2 cup balsamic vinegar
salt
pepper

heat grilled pan to medium high, brush with a bit more olive oil. Place sliced eggplant in large bowl with other ingredients and toss to coat. Grilled each side of eggplant about 3 minutes, or until cooked through. Cook in batches.

Assemble sandwich with either tapenade or pesto, roasted red pepper, jack or provolone cheese, eggplant, on a ciabatta style roll.