Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 sandwiches
Ingredients
a 3/4-pound firm eggplant, cut into 1/2-inch-thick slices
1 cup canned chick-peas, rinsed and drained
1/4 cup fresh parsley leaves, washed well and spun dry
1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
2 tablespoons water
1 1/2 tablespoon fresh lemon juice
2 cups arugula, washed well and spun dry
1 teaspoon olive oil
1 teaspoon red-wine vinegar
4 large slices fat-free country-style white bread (about 1 ounce each), toasted lightly
Preparation
Step 1
Preheat broiler.
Step 2
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.
Step 3
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.
Step 4
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.
Nutrition Per Serving
Each serving about 338 calories and 5 grams fat (13% of calories from fat)
#### Nutritional analysis provided by Gourmet
