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Tenderloin and Grilled Eggplant Sandwich

Food Management Staff

September 1, 2006

1 Min Read
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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

  1. 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.

  2. Peel eggplant and slice into 1/8 inch slices; coat with olive oil and season with salt and pepper.

  3. TO ASSEMBLE EACH SANDWICH: Grill three thin slices of beef until medium rare and grill one slice of eggplant.

  4. 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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Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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