| 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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