Open-face grilled-eggplant sandwich

1 Servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
3 Cloves garlic; sliced
1 can (19oz) white beans
1 tablespoon Lemon juice
1 teaspoon Fresh or dried rosemary leaves; chopped
½ teaspoon Salt
½ teaspoon Pepper
1 Eggplant cut crosswise; 1/4 inch thick
4 3/4 inch slices sourdough bread
1 cup Arugula or green leaf lettuce
½ medium Red onion; sliced thin

Directions

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 ¼ 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@...> on Apr 8, 1998

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