Eggplant and arugula sandwiches with chick-pea spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | pounds | Firm eggplant; cut into 1/2-inch-thick slices |
| 1 | cup | Canned chick-peas; rinsed and drained |
| ¼ | 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 |
| 1½ | tablespoon | Fresh lemon juice |
| 2 | cups | Arugula; washed well and spun dry |
| 1 | teaspoon | Olive oil |
| 1 | teaspoon | Red-wine vinegar |
| 4 | larges | Slices fat-free country-style white bread; (about 1 ounce each), toasted lightly |
Directions
Can be prepared in 45 minutes or less.
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) Gourmet May 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998