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Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

Source of Recipe

Marla


List of Ingredients

Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

1/4 cup plain fat-free yogurt
3 tablespoons crumbled Roquefort -- (about 3/4 ounce) 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 slices ciabatta -- (1 ounce each)* or sourdough bread
8 slices tomato -- (1/4-inch-thick) [about 2 tomatoes]
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula




Recipe

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.

Prepare grill.

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

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.

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.

Yield : 4 servings (serving size: 1 sandwich)