Eggplant And Arugula Sandwiches With Chick Pea Spread Recipe
Servings: 1
Ingredients
- 1 3/4 lb Hard eggplant, cut into 1/2-inch-thick slices
- 1 c. Canned chick-peas, rinsed and liquid removed
- 1/4 c. Fresh parsley leaves, washed well and spun dry
- 1 sm Garlic clove, minced and mashed to a paste with 1/2 tsp. salt
- 2 Tbsp. Water
- 1 1/2 Tbsp. Fresh lemon juice
- 2 c. Arugula, washed well and spun dry
- 1 tsp Extra virgin olive oil
- 1 tsp Red-wine vinegar
- 4 lrg Slices fat-free country-style white bread (about 1 oz each), toasted lightly
Directions
- Preheat broiler.
- 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, till golden brown, 3 to 5 min on each side.
- In a food processor puree chick-peas, parsley, garlic paste, water, lemon juice, and salt and pepper to taste till smooth. In a bowl toss together arugula, oil, vinegar, and salt and pepper to taste.
- Spread chick-pea puree proportionately on 2 bread slices and top each slice with half of eggplant slices, half of arugula mix, and remaining 2 bread slices.
- Makes 2 sandwiches
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 985g | |
| Calories 501 | |
| Calories from Fat 75 | 15% |
| Total Fat 8.74g | 11% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 747mg | 31% |
| Potassium 2100mg | 60% |
| Total Carbs 95.54g | 25% |
| Dietary Fiber 33.4g | 111% |
| Sugars 16.3g | 11% |
| Protein 19.67g | 31% |
