Grilled Eggplant and Fresh Herb Salad Subs With Parmesan

Food & Wine Magazine, August 2004. I saw this and found it very interesting. Except for the torn basil leaves - I subbed with some flat-leaf parsley.

• Ready In: 26 mins
• Yields: 4 subs

Ingredients

• 1 1⁄2 lbs  small eggplants, peeled and halved lengthwise
• 1⁄2 cup extra virgin olive oil
•  more extra virgin olive oil, for brushing on vegetable
•  salt & freshly ground black pepper
• 4  crusty  rolls, split in half
• 3  tablespoons red wine vinegar
• 1  garlic clove, minced
• 1⁄2 cup  finely chopped celery
• 1⁄3 cup celery leaves
• 1⁄2 cup flat leaf parsley
• 1⁄3 cup  snipped chives
• 1⁄3 cup basil leaves, torn
• 3⁄4 cup  shaved parmesan cheese

Directions

1. Light a grill or heat the broiler.
2. Brush the eggplants with olive oil and season with salt and pepper.
3. Grill over moderately high heat, turning occasionally, until charred and softened, about 15 minutes.
4. Transfer to a cutting board and coarsely chop.
5. Brush the cut sides of the rolls with olive oil and grill on both sides until lightly toasted, about 1 minute.
6. Meanwhile, in a large bowl, whisk the 1/2 cup of olive oil with the vinegar and garlic.
7. Season with salt and pepper.
8. Add the eggplant, celery, celery leaves, parsley, chives and basil and toss to coat.
9. Mound the salad on the rolls and top with the Parmesan.
10. Close the sandwiches, cut them in half and serve.