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Eggplant and Arugula Sandwiches with Chick-Pea Spread

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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 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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