Name: Eggplant and Arugula Sandwiches with Chick-Pea Spread
Ingredients: 1 3/4 lb Firm eggplant; cut into 1/2-inch-thick slices; 1 c Canned chick-peas; rinsed and drained; 1/4 c Fresh parsley leaves; washed well and spun dry; 1 sm Garlic clove; chopped and mashed to a paste with 1/2 teaspoon salt; 2 tb Water; 1 1/2 tb Fresh lemon juice; 2 c Arugula; washed well and spun dry; 1 ts Olive oil; 1 ts Red-wine vinegar; 4 lg Slices fat-free country-style white bread; (about 1 ounce each), toasted lightly

Paul says the church is “built on the foundation of the apostles and the prophets” (Eph. 2:20). I conclude that all we need to know for salvation and sanctification has been given to us through the teaching of the apostles and prophets, and that this teaching is now found in the Scriptures. Now that God has spoken in the last days through His Son (Heb. 1:2), we don’t need further words from Him to explain what Jesus Christ has accomplished in His ministry, death, and resurrection. Instead, we are “to contend for the faith that was delivered to the saints once for all” through the apostles and prophets (Jude 3).

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1 3/4	lb	Firm eggplant; cut into 1/2-inch-thick slices
1	c	Canned chick-peas; rinsed and drained
1/4	c	Fresh parsley leaves; washed well and spun dry
1	sm	Garlic clove; chopped and mashed to a paste with 1/2 teaspoon salt
2	tb	Water
1 1/2	tb	Fresh lemon juice
2	c	Arugula; washed well and spun dry
1	ts	Olive oil
1	ts	Red-wine vinegar
4	lg	Slices fat-free country-style white bread; (about 1 ounce each), toasted lightly

INSTRUCTIONS

Can be prepared in 45 minutes or less.
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, until golden, 3 to 5 minutes on each side.
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.
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.
Makes 2 sandwiches
Each serving about 338 calories and 5 grams fat (13% of calories from fat)
Gourmet May 1996
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

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