For the Tomato Pesto (Chutney) — Makes about 2~3 cups
1 28oz . canstomatoesof Fire roasted – drained (catch all the juice in a bowl, this can be used in other dishes)
2tbspsRed wine vinegar(or use lemon juice)
1tspred pepperCrushed (or per taste)
2tspsGrape seed oil(use any other non-flavored oil)
Make the Pesto: Gently toast the almonds on medium-low heat until golden. Keep aside.
In the same pan, heat 1tsp oil and add the herbs, green chilies and garlic cloves. Cook until the herbs wilt, about 4-5 minutes. Keep aside to cool.
In a food processor, grind the almonds to smooth powder. Add all the other ingredients and grind until smooth. With the processor running, add the grape seed oil to form a smooth paste. Remove into a container and get ready to grill.
Prepare the Eggplant: Put the eggplant rounds on paper towels lined baking sheet and salt them liberally. Put more paper towels on the top; dabbing on them occasionally and let sit for at least 30 minutes.
Grilling the Veggies: In a small bowl, add olive oil, dried mint, salt and pepper. Brush the eggplants and onions with the oil on both sides; grill on preheated grill under cooked through – about 4-5 minutes per side.
Assemble the Sandwich: Grill the bread (if desired). Slather tomato pesto on bread, layer with 2 lettuce leaves, (lots) of grilled eggplant and onions. Press the sandwich lightly to compact everything and enjoy!!
On this 6th blog-anniversary, I would like to thank all my readers for visiting my blog, leaving your valuable comments and making my space special to me.