Ingredients Jump to Instructions ↓

  1. 1/2 cup extra-virgin olive oil

  2. 2 cloves garlic

  3. 1 sprig rosemary

  4. 1 small-medium firm eggplant,

  5. 8 slices 1/2-inch thick Salt and freshly ground black pepper

  6. 8 large pitas or flat breads, halved across

  7. 2/3 pound wedge blue cheese ,

  8. 8 slices (recommended: Cambozola )

  9. 8 slices prosciutto

  10. 1 cup packed baby arugula

Instructions Jump to Ingredients ↑

  1. Heat grill pan to medium-high. Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes. Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat. Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula . Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets. When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip , cook a minute more. Repeat process with remaining ingredients and serve.


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