Eggplant And Arugula Sandwiches Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 2

Ingredients:
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 clove garlic, chopped and MASHED 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, toasted lightly

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Directions:

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.

Each serving about 338 calories and 5 grams fat (13% of calories from fat)

This recipe from CDKitchen for Eggplant And Arugula Sandwiches serves/makes 2

Recipe ID: 61007

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