| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Indo |
Side, Dish |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 3 |
|
Cloves garlic; sliced |
| 1 |
cn |
(19oz) white beans |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Fresh or dried rosemary leaves; chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
|
Eggplant cut crosswise; 1/4 inch thick |
| 4 |
|
3/4 inch slices sourdough bread |
| 1 |
c |
Arugula or green leaf lettuce |
| 1/2 |
md |
Red onion; sliced thin |
INSTRUCTIONS
1. In small saucepan, heat oil over medium heat. Add garlic and cook 2 to3
minutes. Or until garlic browns lightly. Transfer garlic and 2 tablespoons
olive oil to food processor fitted with chopping blade; add beans, lemon
juice, rosemary,salt, and pepper; Process until smooth. Set bean mixture
aside.
2. Heat indoor grill or nonstick grill pan over medium heat. Place eggplant
in medium-size bowl. Brush remaining 2 tablespoons garlic-flavored oil over
both sides of each eggplant slice, coating evenly. Grease grill top or pan
with vegetable oil or no stick cooking spray. Grill eggplant slices3 to 4
minutes on each side or until softened. return eggplant to bowl after
grilling. Grill bread slices just until lightly toasted- about 15 seconds
on each side.
3. Reserve 1/4 cup bean mixture. Divide and evenly spread remaining bean
mixture among bread slices. Place alternating layers of arugula and
eggplant slices on each sandwich. Top each with 1 tablespoon of remaining
bean mixture and some onion rings before serving.
Recipe by: Country Cooking
Posted to MC-Recipe Digest by Petrouchk <Petrouchk@aol.com> on Apr 8, 1998
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