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Open-Face Grilled-Eggplant Sandwich

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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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