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Tenderloin and Grilled Eggplant Sandwich
Food Management Staff
September 1, 2006
1 Min Read
FM Staff
YIELD: 4 servings
4 Tbsps. olive oil
1 Tbsp. chopped fresh garlic
1 roasted red pepper, sliced
1 eggplant
12 oz. beef tenderloin, thinly sliced (can substitute thinly sliced sirloin)
1⁄4 cup basil
4 slices vine ripe tomato
Rosemary focaccia bread (can substitute any hearty fresh baked bread), toasted
Heat 2 Tbsps. of olive oil on medium heat add the garlic and sautè for 10 seconds; before it browns add pepper slices and sautè for two minutes. Let mixture cool to room temperature.
Peel eggplant and slice into 1/8 inch slices; coat with olive oil and season with salt and pepper.
TO ASSEMBLE EACH SANDWICH: Grill three thin slices of beef until medium rare and grill one slice of eggplant.
Place beef on bread first, and then eggplant, and roasted peppers. On the other side of bread add tomato and fresh basil. Serve.
CHEFS TIP: Offer pesto or a garlic aioli (mayonnaise) as a side condiment.
Recipe submitted by David Hendriks, Director of Nutrition, Trident Health System, Charleston, SC
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