Roasted eggplant and pepper grinders
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Eggplant; (4 to 5 cups diced) |
| 1 | Red bell pepper | |
| Cut into 1/2-inch slices | ||
| 1 | Green bell pepper | |
| Cut into 1/2-inch slices | ||
| 2 | larges | Garlic cloves; thinly sliced |
| 2 | teaspoons | Olive oil |
| 4 | 6 inch French or Italian sandwich rolls | |
| 3 | tablespoons | Nonfat mayonnaise |
| ¼ | cup | Slivered fresh basil leaves |
| 8 | slices | Nonfat mozzarella cheese |
Directions
Makes 4 servings
A healthy, colorful version of the hot sandwich beloved in New England.
With coleslaw or a tossed salad, it's a satisfying meal.
1. Preheat oven to 450 F. Peel eggplant and cut into ¾-inch dice. In a large bowl, combine eggplant, peppers, garlic, and oil. Toss well, and spread in one layer on a large nonstick baking sheet. Roast 25 minutes, until vegetables are soft and lightly browned, stirring halfway through.
2. Meanwhile, split and roast sandwich rolls. Spread each half with about 1 teaspoon mayonnaise. Mound ¼ of the vegetable mixture between halves of each roll. Top with basil and cheese.
3. Wrap each sandwich in foil and return to oven for 10 minutes, until heated through. Remove from foil immediately, as nonfat cheese can stick to die foil as it cools. 4. LACTO/OVO PER SERVING: 545 CAL (16% from fat), 28g PROT. 9g FAT. 85g CARB, 1308mg SOD, 10mg CHOL. 5g FIBER
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 22 Converted by MM_Buster v2.0l.