Grilled Eggplant-and-Green-Tomato Sandwich with Dijon-Rosemary Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Grilling the tomatoes softens their texture a bit but doesn't take away any of their tang. Ingredients:
1 large eggplant (about 1 1/4 pounds), cut crosswise into 8 slices |
1/4 teaspoon salt |
1/2 cup low-fat mayonnaise |
5 tablespoons fat-free milk |
2 tablespoons dijon mustard |
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary |
1 teaspoon fresh lemon juice |
2 garlic cloves, minced |
2 cups trimmed arugula |
cooking spray |
2 green tomatoes, each cut into 4 slices |
8 (1-ounce) slices sourdough bread |
1/4 cup (1 ounce) crumbled goat cheese |
Directions:
1. Prepare grill.
2. Sprinkle both sides of each eggplant slice with salt. Place eggplant slices on paper towels; let stand 20 minutes. Blot dry with paper towels.
3. Combine mayonnaise and next 5 ingredients (mayonnaise through garlic) in a medium bowl. Remove 1/4 cup mayonnaise mixture; set aside. Add arugula to mayonnaise mixture in bowl; toss gently.
4. Coat both sides of the eggplant slices with cooking spray. Place on grill rack, and grill 5 minutes on each side or until lightly browned. Transfer eggplant to a plate. Coat both sides of tomato slices with cooking spray. Place tomato slices and bread slices on grill rack; grill 2 minutes on each side or until tomato is tender and bread is lightly browned.
5. Place 1 bread slice on each of 4 plates. Top each slice with 1/3 cup arugula mixture, 2 eggplant slices, 2 tomato slices, and 1 tablespoon goat cheese. Drizzle 1 tablespoon reserved mayonnaise mixture over each serving. Top with remaining bread slices.
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