|
Title: Eggplant and Arugula Sandwiches with Chick-Pea Spread Categories: None Yield: 1 Servings 1 3/4 lb Firm eggplant; cut into -1/2-inch-thick slices 1 c Canned chick-peas; rinsed -and drained 1/4 c Fresh parsley leaves; washed -well and spun dry 1 sm Garlic clove; chopped and -mashed to a paste with 1/2 -teaspoon salt 2 tb Water 1 1/2 tb Fresh lemon juice 2 c Arugula; washed well and -spun dry 1 ts Olive oil 1 ts Red-wine vinegar 4 lg Slices fat-free -country-style white bread; -(about 1 ounce each), -toasted lightly 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 |