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 | Garlic clove, chopped and | |
mashed to a paste with | ||
1/2 | ||
teaspoon salt | ||
2 | T | Water |
1 1/2 | T | Fresh lemon juice |
2 | c | Arugula, washed well and |
spun dry | ||
1 | t | Olive oil |
1 | t | Red-wine vinegar |
4 | Slices fat-free | |
country-style white | ||
bread | ||
about 1 ounce each | ||
toasted lightly |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 3036
Calories From Fat: 1995
Total Fat: 221.5g
Cholesterol: 636mg
Sodium: 1372.8mg
Potassium: 3649.4mg
Carbohydrates: 81.6g
Fiber: 34.9g
Sugar: 28.7g
Protein: 177.5g