Open-face grilled-eggplant sandwich
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 3 | Cloves garlic; sliced | |
| 1 | can | (19oz) white beans |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Fresh or dried rosemary leaves; chopped |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | Eggplant cut crosswise; 1/4 inch thick | |
| 4 | 3/4 inch slices sourdough bread | |
| 1 | cup | Arugula or green leaf lettuce |
| ½ | medium | Red onion; sliced thin |
Directions
1. In small saucepan, heat oil over medium heat. Add garlic and cook 2 to3 minutes. Or until garlic browns lightly. Transfer garlic and 2 tablespoons olive oil to food processor fitted with chopping blade; add beans, lemon juice, rosemary,salt, and pepper; Process until smooth. Set bean mixture aside.
2. Heat indoor grill or nonstick grill pan over medium heat. Place eggplant in medium-size bowl. Brush remaining 2 tablespoons garlic-flavored oil over both sides of each eggplant slice, coating evenly. Grease grill top or pan with vegetable oil or no stick cooking spray. Grill eggplant slices3 to 4 minutes on each side or until softened. return eggplant to bowl after grilling. Grill bread slices just until lightly toasted- about 15 seconds on each side.
3. Reserve ¼ cup bean mixture. Divide and evenly spread remaining bean mixture among bread slices. Place alternating layers of arugula and eggplant slices on each sandwich. Top each with 1 tablespoon of remaining bean mixture and some onion rings before serving.
Recipe by: Country Cooking
Posted to MC-Recipe Digest by Petrouchk <Petrouchk@...> on Apr 8, 1998