2 6 vegan hoagie rolls, cut lengthwise
1 jar roasted red peppers
1 ripe tomato sliced
1 head broccoli rabe, rinsed and stems removed
1/2 small eggplant, sliced thin
1 small onion, sliced into thin strips, optional
2 cloves garlic, minced (or as much as you'd like!)
nutmeg, salt and pepper to taste
slices of vegan cheese - provolone if available
This recipe is easy, but it takes multiple pans and some multi-tasking. Its well worth it.
First, fill the bottom of a pan with water and put over a med. heat. When you see steam, add broccoli rabe and cover. You could also use a vegetable steamer for this if you have one. Let cook about 2-3 minutes or until the greens are nice and wilty. Using tongs, remove broccoli rabe from heat and place into a bowl of ice water. This will stop the cooking process. Drain after cooled.
In the meantime, you can soak the eggplant slices in a bit of water to get rid of the bitterness. They should be sliced pretty thin. Drain the water and brush on a little olive oil and balsamic vinegar and add a dash of salt. Heat up a grill pan with some olive oil in it and grill the eggplant slices over med./high heat until soft. Remove from heat.
Heat about 3 tablespoons olive oil in a pan and add drained broccoli rabe. Let saute over med./high heat until soft, about a minute. Add a dash of salt, a tiny dash of nutmeg and the minced garlic and cook for 2 minutes. Remove from heat. Add pepper if desired.
Fry the onion slices in a little oil until they start to carmelize.
Let all hot ingredients cool. Assemble sandwiches by drizzling a little olive oil on the vegan bread, lay on vegan cheese slices, eggplant, broccoli rabe, onions, roasted red peppers and tomato. Enjoy!