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!
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