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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)
----------------------------------------------
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


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