| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Indo | Dish, Side | 1 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 3 | Cloves garlic, sliced | |
| 1 | 19oz white beans | |
| 1 | T | Lemon juice |
| 1 | t | Fresh or dried rosemary |
| leaves chopped | ||
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1 | Eggplant cut crosswise, 1/4 | |
| inch thick | ||
| 4 | 3/4 inch slices sourdough | |
| bread | ||
| 1 | c | Arugula or green leaf |
| lettuce | ||
| 1/2 | Red onion, sliced thin |
INSTRUCTIONS
1998 In small saucepan, heat oil over medium heat. Add garlic and cook 2 to3 minutes. Or until garlic browns lightly. Transfer garlic and 2 tablespoons olive oil to food processor fitted with chopping blade; add beans, lemon juice, rosemary,salt, and pepper; Process until smooth. Set bean mixture aside. Heat indoor grill or nonstick grill pan over medium heat. Place eggplant in medium-size bowl. Brush remaining 2 tablespoons garlic-flavored oil over both sides of each eggplant slice, coating evenly. Grease grill top or pan with vegetable oil or no stick cooking spray. Grill eggplant slices3 to 4 minutes on each side or until softened. return eggplant to bowl after grilling. Grill bread slices just until lightly toasted- about 15 seconds on each side. Reserve 1/4 cup bean mixture. Divide and evenly spread remaining bean mixture among bread slices. Place alternating layers of arugula and eggplant slices on each sandwich. Top each with 1 tablespoon of remaining bean mixture and some onion rings before serving. Recipe by: Country Cooking Posted to MC-Recipe Digest by Petrouchk <Petrouchk@aol.com> on Apr 8,
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Nutrition (calculated from recipe ingredients)
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Calories: 1845
Calories From Fat: 561
Total Fat: 63.4g
Cholesterol: 0mg
Sodium: 3962.3mg
Potassium: 1817.4mg
Carbohydrates: 271.1g
Fiber: 29.1g
Sugar: 25.7g
Protein: 56.4g