Focaccia with Roasted Eggplant, Sun-Dried Tomatoes and Asiago

Focaccia with Roasted Eggplant, Sun-Dried Tomatoes and Asiago

From: Chef Annie Somerville, Greens Restaurant, San Francisco. Yield: 6 sandwiches.

as needed, reduced balsamic vinegar

1 lb. globe eggplant, ends trimmed, cut into ½" thick rounds

as needed, garlic oil

to taste, salt and pepper

1 store-bought focaccia, about 1 lb.

½ cup sliced oil-packed sun-d

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TAGS: Food & Drink