Cutty's-Inspired Eggplant Spuckie
By Jessica RudolphPublished on April 19, 2021
Time
40 minutes
Yield
Serves 4
Ingredients
1½ pounds eggplant, sliced into ½-inch-thick rounds½ cup extra-virgin olive oil, divided1 teaspoon table salt, divided¾ cup pitted kalamata olives ½ cup fresh parsley leaves ½ cup jarred roasted red peppers, coarsely chopped1 teaspoon red wine vinegar 1 small garlic clove, minced¼ teaspoon red pepper flakes 1 cup shredded carrots 4 ciabatta sandwich rolls, halved lengthwise8 ounces fresh mozzarella cheese, sliced into ¼-inch-thick rounds
Before You Begin
This sandwich, inspired by one at the Boston-area sandwich shop Cutty's, is a test kitchen favorite. It's OK to use the tender, thin stems at the base of the parsley leaves.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with foil and spray with vegetable oil spray. Brush eggplant slices with 2 tablespoons oil, sprinkle with ¾ teaspoon salt, and arrange on prepared sheet. Broil eggplant until softened and beginning to brown, 10 to 14 minutes, flipping halfway through cooking. Transfer eggplant to plate and set aside.
- Pulse olives, parsley, red peppers, vinegar, garlic, pepper flakes, and remaining ¼ teaspoon salt in food processor until chopped, 8 to 10 pulses. Transfer to bowl and stir in carrots and 2 tablespoons oil.
- Arrange rolls on now-empty sheet and brush cut sides with remaining ¼ cup oil. Broil rolls, cut sides up, until golden brown, 2 to 5 minutes. Spread carrot-olive mixture evenly on cut sides of each roll. Distribute mozzarella and eggplant evenly among roll bottoms, then cap with roll tops. Serve.
Time
40 minutesYield
Serves 4Ingredients
1½ pounds eggplant, sliced into ½-inch-thick rounds
½ cup extra-virgin olive oil, divided
1 teaspoon table salt, divided
¾ cup pitted kalamata olives
½ cup fresh parsley leaves
½ cup jarred roasted red peppers, coarsely chopped
1 teaspoon red wine vinegar
1 small garlic clove, minced
¼ teaspoon red pepper flakes
1 cup shredded carrots
4 ciabatta sandwich rolls, halved lengthwise
8 ounces fresh mozzarella cheese, sliced into ¼-inch-thick rounds
Ingredients
1½ pounds eggplant, sliced into ½-inch-thick rounds
½ cup extra-virgin olive oil, divided
1 teaspoon table salt, divided
¾ cup pitted kalamata olives
½ cup fresh parsley leaves
½ cup jarred roasted red peppers, coarsely chopped
1 teaspoon red wine vinegar
1 small garlic clove, minced
¼ teaspoon red pepper flakes
1 cup shredded carrots
4 ciabatta sandwich rolls, halved lengthwise
8 ounces fresh mozzarella cheese, sliced into ¼-inch-thick rounds
Ingredients
1½ pounds eggplant, sliced into ½-inch-thick rounds
½ cup extra-virgin olive oil, divided
1 teaspoon table salt, divided
¾ cup pitted kalamata olives
½ cup fresh parsley leaves
½ cup jarred roasted red peppers, coarsely chopped
1 teaspoon red wine vinegar
1 small garlic clove, minced
¼ teaspoon red pepper flakes
1 cup shredded carrots
4 ciabatta sandwich rolls, halved lengthwise
8 ounces fresh mozzarella cheese, sliced into ¼-inch-thick rounds
Why This Recipe Works
The briny carrot-olive spread adds flavor and crunch while gluing the sandwich together.
Before You Begin
This sandwich, inspired by one at the Boston-area sandwich shop Cutty's, is a test kitchen favorite. It's OK to use the tender, thin stems at the base of the parsley leaves.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with foil and spray with vegetable oil spray. Brush eggplant slices with 2 tablespoons oil, sprinkle with ¾ teaspoon salt, and arrange on prepared sheet. Broil eggplant until softened and beginning to brown, 10 to 14 minutes, flipping halfway through cooking. Transfer eggplant to plate and set aside.
- Pulse olives, parsley, red peppers, vinegar, garlic, pepper flakes, and remaining ¼ teaspoon salt in food processor until chopped, 8 to 10 pulses. Transfer to bowl and stir in carrots and 2 tablespoons oil.
- Arrange rolls on now-empty sheet and brush cut sides with remaining ¼ cup oil. Broil rolls, cut sides up, until golden brown, 2 to 5 minutes. Spread carrot-olive mixture evenly on cut sides of each roll. Distribute mozzarella and eggplant evenly among roll bottoms, then cap with roll tops. Serve.
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