Directions:
- Light a grill or heat the broiler.
- Brush the eggplants with olive oil and season with salt and pepper.
- Grill over moderately high heat, turning occasionally, until charred and softened, about 15 minutes.
- Transfer to a cutting board and coarsely chop.
- Brush the cut sides of the rolls with olive oil and grill on both sides until lightly toasted, about 1 minute.
- Meanwhile, in a large bowl, whisk the 1/2 cup of olive oil with the vinegar and garlic.
- Season with salt and pepper.
- Add the eggplant, celery, celery leaves, parsley, chives and basil and toss to coat.
- Mound the salad on the rolls and top with the Parmesan.
- Close the sandwiches, cut them in half and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.24 Kcal (1479 kJ) | ||
| Calories from fat | 230.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.66g | 39% | |
|---|---|---|---|
| Cholesterol | 12.64mg | 4% | |
| Sodium | 460.63mg | 19% | |
| Potassium | 389.02mg | 8% | |
| Total Carbs | 21.12g | 7% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 10.55g | 21% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 1.3mg | 7% | |
| Calcium | 272mg | 27% | |
| Amount Per 100 g | |||
| Calories | 169 Kcal (708 kJ) | ||
| Calories from fat | 110.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.28g | 39% | |
|---|---|---|---|
| Cholesterol | 6.05mg | 4% | |
| Sodium | 220.38mg | 19% | |
| Potassium | 186.12mg | 8% | |
| Total Carbs | 10.11g | 7% | |
| Sugars | 2.47g | 21% | |
| Dietary Fiber | 2.27g | 19% | |
| Protein | 5.05g | 21% | |
| Vitamin C | 5.4mg | 19% | |
| Iron | 0.6mg | 7% | |
| Calcium | 130.1mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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