Grilled Eggplant Sandwich
Source of Recipe
Internet
List of Ingredients
1/4 cup olive oil
3 cloves garlic, sliced
1 (19oz) can white kidney (cannellini) beans, drained and rinsed
1 tbl. lemon juice
1 tsp. fresh or 1/4 tsp. dried rosemary leaves, chopped
1/2 tsp. salt
1/2 tsp. ground black pepper
1 (1 pound) eggplant, cut crosswise into 1/4-inch-thick slices
4 (3/4 inch) thick slices sourdough or peasant bread
1 cup arugula leaves or green-leaf lettuce
1/2 medium-size red onion, thinly sliced and separated into rings
In small saucepan, heat oil over medium heat. Add garlic and cook 2 to
3 minutes or until garlic browns lightly. Transfer garlic and 2 tbl. olive oil
to food processor fitted with chopping blade; add beans, lemon juice,
rosemary, salt, and pepper; process until smooth. Set bean mixture aside.
Heat grill or nonstick indoor grill pan over medium heat. Place eggplant in
medium size bowl. Brush remaining 2 tbl. garlic flavored oil over both
sides of each eggplant slice, coating evenly. Grease grill top or pan with
vegetable oil or nonstick cooking spray. Grill eggplant slices 3 to 4 minutes
on each side or until softened. Return eggplant to bowl after grilling.
Grill bread slices just until lightly toasted, about 10 to 15 seconds on
each side. Place one bread slice on each of 4 individual plates.
Reserve 1/4 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 tbl. of remaining bean mixture
and some onion rings before serving.
Recipe
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