Grilled Eggplant And Brie Sandwiches With Olive Tapenade

By Sunset
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Ingredients

Eggplant

1 medium eggplant

About 1 tsp. kosher salt

1/4 cup olive oil

2 large garlic cloves

1 or 2 anchovy fillets

1/2 cup pitted kalamata olives

1/2 cup pitted mixed brined olives (such as Ni├žoise, picholine, or Cerignola)

2 tablespoons oil-packed dried tomatoes, rinsed and chopped

1 tablespoon capers, rinsed

8 fresh basil leaves

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 cup loosely packed mixed baby lettuces

Your favorite herb salad dressing

4 freshly cut thick slices (3/4 in.) from a sourdough French loaf

About 1 tbsp. extra-virgin olive oil

4 ounces ripe brie cheese, sliced

1 roasted red pepper, rinsed, peeled, and cut into 1-in. strips

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