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Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

 

When grilled to perfection, eggplant peel is slightly crusty–a nice contrast to its tender, moist flesh. Roasted eggplant makes a hearty sandwich when combined with a coarse-textured bread, such as an Italian ciabatta or sourdough.

Yield: 4 servings (serving size: 1 sandwich)

 

Ingredients:

•  1/4 cup plain fat-free yogurt

•  3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese

•  2 tablespoons minced fresh parsley

•  1 tablespoon light mayonnaise

•  1 garlic clove, minced

•  2 Japanese eggplants (about 1 pound)

•  Cooking spray

•  8 (1-ounce) slices ciabatta or sourdough bread

•  8 (1/4-inch-thick) slices tomato (about 2 tomatoes)

•  1/4 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

•  2 cups trimmed arugula

 

Preparation:

1.  Prepare grill.

2.  Combine first 5 ingredients in a small bowl, stirring well.

3.  Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices; lightly coat eggplant with cooking spray. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until browned and tender. Remove from grill; cut slices crosswise in half. Place bread slices on grill rack; grill 3 minutes on each side or until lightly toasted.

4.  Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant pieces and 2 tomato slices; sprinkle evenly with salt and pepper. Top each with 1/2 cup arugula. Cover with remaining toast slices.

 

Andrea Chesman, Cooking Light

SEPTEMBER 2005

 

Source: Cooking Light