Grilled Eggplant & Tomato Open Faced Sandwich with Pesto Aioli

It's that time of year again - the morning bus stop is getting a bit chilly and those with gardens are pushing their final tomatoes and eggplant - but don't even think about covering your grill. After getting the little ones on the bus, doing the usual suburban jog, emptying the dishwasher, taking a meeting while finishing getting dressed and listening to Good Morning America in the background (no wonder I am tired)...I was inspired by Mr. Bobby Flay (who normally bugs the hell out of me). He prepared such a simple combination of killer ingredients, which turned a traditional sandwich into an affordable, hearty, masterpiece. You could also cut the slices of bread smaller and serve as an appetizer.

From my table to yours ...or from Bobby's table to yours...


Grilled Eggplant & Tomato Open Faced Sandwich with Pesto Aioli

Pesto Aioli Ingredients:

• 1/2 C mayo
• 3 T prepared pesto
• S&P

Sandwich Ingredients:

• 2 eggplants, slided lengthwise in 1-inch thick slices
• 1 # tomatoes, chopped (I have been using Heirloom tomatoes lately - YUM)
• 1/4 C flat leaf parsley, chopped
• 1/2 C olive oil
• 1 T white wine vinegar
• S&P
• 4 - 3/4 inch slices of crusty Italian bread

Directions:

• Pesto Aioli: Whisk all ingredients in a small bowl (doesn't get any easier)
• For the sandwich: Mix tomatoes, parsley, 2 T olive oil and vinegar.
• Sprinkle S&P to taste and let sit at room temperature.
• Preheat grill to high heat.
• Brush eggplant with some of the remaining olive oil, season with salt and pepper.
• Grill both sides of the eggplant until golden brown (about 4 min/side)
• Brush bread with the remaining olive oil, season with S&P (see a pattern?), grill for 30 seconds/side.
• Spread a tablespoon of the pesto aioli on each slice of bread (I used less)
• Top each slice of bread with grilled eggplant, then a few heaping spoonfuls of the tomato relish
• Sprinkle with chopped basil if you like!
• Save the leftover mayo in a hermetic jar for later use. Always good to have these on hand (Container store run).