Eggplant and arugula sandwiches with chick-pea spread

1 Servings

Ingredients

Quantity Ingredient
1¾ pounds Firm eggplant; cut into 1/2-inch-thick slices
1 cup Canned chick-peas; rinsed and drained
¼ 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
1½ tablespoon Fresh lemon juice
2 cups Arugula; washed well and spun dry
1 teaspoon Olive oil
1 teaspoon Red-wine vinegar
4 larges Slices fat-free country-style white bread; (about 1 ounce each), toasted lightly

Directions

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@...> on Mar 05, 1998

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