YIELD: 4 servings
4 Tbsps. olive oil
1 Tbsp. chopped fresh garlic
1 roasted red pepper, sliced
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
- 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.
- Peel eggplant and slice into 1/8 inch slices; coat with olive oil and season with salt and pepper.
- TO ASSEMBLE EACH SANDWICH: Grill three thin slices of beef until medium rare and grill one slice of eggplant.
- 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