Eggplant, Roasted Peppers and Gouda on Ciabatta Bread

Ciabatta loaf, with its light, crisp crust and “chewy” interior, provides a robust, slightly nutty base to an interesting combination of eggplant, grilled sweet peppers and gouda cheese fillings, in this sandwich recipe. After I take one big bite of healthy goodness, this vegetable-laden sandwich will be off to ARF/5-a-Day food blog event hosted by Cate of Sweetnicks.

Makes 4 Servings

1 ciabatta loaf
1 eggplant, around one pound in weight
9 pieces sweet peppers
4 tbsps mayonnaise
4 slices gouda cheese
4 leaves of red leaf lettuce
5 to 6 cloves garlic, peeled and minced
olive oil

Roast sweet peppers on stovetop until skins are charred.
Remove from flame and with a fork, carefully peel burnt skins.
Wash off under running water any remainder of skins.
Cut to open and remove seeds. Set aside.
Cut eggplant to eight thin, round slices.
Cut ciabatta loaf into four. Slice each portion midways, as for sandwiches.
Heat wide skillet. Toast both sides of ciabatta loaves. Remove from pan and keep warm.
In the pan, saute garlic until aromatic.
Fry eggplants on both sides until slightly browned and softened, around 2 to 3 minutes each side. Add more olive oil as needed.
Remove from heat.

To assemble sandwiches, spread mayonnaise on insides of bread slices.
Layer with lettuce leaf, roasted sweet peppers, fried eggplant slices and gouda cheese.
Top with other half of ciabatta.

TIPS:
1) Other roasted vegetables such as zucchini or mushroom slices are also good additions.
2) Sandwiches need a lift? Vietnamese sandwich (Banh Mi) is not your ordinary Subway!