Eggplant and Arugula Sandwiches with Chick-Pea Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
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 |
Directions:
1. Preheat broiler.
2. 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.
3. 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.
4. 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.
5. Each serving about 338 calories and 5 grams fat (13% of calories from fat) Nutritional analysis provided by Gourmet
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