From: Chef Benjamin Ford, Ford’s Filling Station, Culver City, CA. Yield: 4 servings. Pesto: ½ cup packed fresh mint leaves ¼ cup parsley 3⁄8 cup olive oil, divided 2 Tbsp. freshly squeezed lemon juice 2 cloves garlic ½ tsp. salt ¼ tsp. dried crushed red pepper ¼ cup olive oil, divided 2 onions, halved, sliced 1 medium eggplant, cut in ½” slices ¼ tsp. salt 4 5” sandwich rolls (crisp crust with ...
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