Roasted Eggplant and Sweet Pepper Baguette
Roasted Eggplant and Sweet Pepper Baguette
Directions
- In a bowl whisk together pesto and mayonnaise then reserve in the cooler for service.
- Lay eggplant slices on a sheet pan lined with parchment paper, drizzle with olive oil, and sprinkle with salt.
- Heat oven to 450° degrees. Cook eggplant for 15 minutes then turn and cook for another 10 minutes until golden brown.
- Spread pesto aioli on each side of baguette then top with roasted eggplant, peppers, basil and goat cheese. Drizzle with balsamic glaze cut in half and serve.
Ingredients
- 1 ea Peak Fresh Produce® western eggplants, peeled and cut into slices lengthwise ¼ in. thick
- 1/4 cup Roma® Oil, Olive
- 1/2 tbsp salt, sea
- 4 ea Roma® roasted red peppers
- 4 ea Delancey Street Deli® demi baguettes
- 1 cup West Creek® Mayonnaise
- 1/2 cup Roma® pesto sauce, with pine nuts
- 1 cup Nature's Best Dairy® Cheese Crumbles, Goat
- 1/2 cup Peak Fresh Produce® Basil, hand torn
- 2 tbsp Piancone® Balsamic Glaze
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
