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Recipe: Eggplant And Arugula Sandwiches
Similar Categories: Eggplant, Arugula, Sandwiches
a 3/4-pound firm eggplant, cut into 1/2-inch-thick slices
1 cup canned chick-peas, rinsed and drained
1/4 cup fresh parsley leaves, washed well and spun dry
1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon
salt
2 tablespoons water
1 1/2 tablespoon fresh lemon juice
2 cups arugula, washed well and spun dry
1 teaspoon olive oil
1 teaspoon red-wine vinegar
4 large slices fat-free country-style white bread (about 1 ounce
each),
toasted lightly
Preheat broiler.
On rack of a broiler pan arrange eggplant slices in one layer,
seasoning both sides with salt and pepper. Broil eggplant about 4
inches from heat, turning once, until golden, 3 to 5 minutes on each
side.
In a food processor purée chick-peas, parsley, garlic paste, water,
lemon juice, and salt and pepper to taste until smooth. In a bowl
toss together arugula, oil, vinegar, and salt and pepper to taste.
Spread chick-pea purée evenly on 2 bread slices and top each slice
with half of eggplant slices, half of arugula mixture, and remaining
2 bread slices.
Makes 2 sandwiches.
Each serving about 338 calories and 5 grams fat (13% of calories from
fat)
1 cup canned chick-peas, rinsed and drained
1/4 cup fresh parsley leaves, washed well and spun dry
1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon
salt
2 tablespoons water
1 1/2 tablespoon fresh lemon juice
2 cups arugula, washed well and spun dry
1 teaspoon olive oil
1 teaspoon red-wine vinegar
4 large slices fat-free country-style white bread (about 1 ounce
each),
toasted lightly
Preheat broiler.
On rack of a broiler pan arrange eggplant slices in one layer,
seasoning both sides with salt and pepper. Broil eggplant about 4
inches from heat, turning once, until golden, 3 to 5 minutes on each
side.
In a food processor purée chick-peas, parsley, garlic paste, water,
lemon juice, and salt and pepper to taste until smooth. In a bowl
toss together arugula, oil, vinegar, and salt and pepper to taste.
Spread chick-pea purée evenly on 2 bread slices and top each slice
with half of eggplant slices, half of arugula mixture, and remaining
2 bread slices.
Makes 2 sandwiches.
Each serving about 338 calories and 5 grams fat (13% of calories from
fat)
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