Made exact with organic boxed tomato bisque soup. Yum! My husband (big meat eater) loved this meal. Great fall dinner.
Grilled Eggplant Sandwiches with Red Onion and Aioli
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Amount per serving
- Calories: 352
- Calories from fat: 30%
- Fat: 11.7g
- Saturated fat: 1.3g
- Monounsaturated fat: 5.9g
- Polyunsaturated fat: 3.6g
- Protein: 8.2g
- Carbohydrate: 53.3g
- Fiber: 7g
- Cholesterol: 5mg
- Iron: 2.9mg
- Sodium: 749mg
- Calcium: 81mg
- 1/4 cup light mayonnaise
- 1 tablespoon extravirgin olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
- 1 tablespoon kosher salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon chopped fresh rosemary
- Cooking spray
- 4 (1/2-inch-thick) slices red onion
- 8 (1/2-inch-thick) slices Italian bread
- 8 (1/4-inch-thick) slices tomato
- 2 cups lightly packed arugula leaves
- To prepare aioli, combine the first 4 ingredients in a small bowl, stirring well. Cover and chill.
- To prepare sandwiches, arrange eggplant in a single layer on several layers of heavy-duty paper towels. Sprinkle both sides of eggplant with salt; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Rinse eggplant with cold water. Drain and pat dry.
- Prepare grill.
- Combine thyme, parsley, and rosemary in a small bowl, stirring well. Lightly coat eggplant slices with cooking spray; sprinkle with herb mixture.
- Arrange eggplant and onion on grill rack coated with cooking spray; grill 2 minutes on each side or until vegetables are tender and lightly browned. Remove from heat, and keep warm. Arrange bread slices in a single layer on grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted.
- Spread about 2 teaspoons aioli over 1 side of 4 bread slices; divide eggplant and onion evenly among bread slices. Place 2 tomato slices on each sandwich; top each serving with 1/2 cup arugula. Spread about 2 teaspoons of remaining aioli over 1 side of remaining 4 bread slices; place on top of sandwiches.
- Wine note: With vegetables we often think white wine, but grilled eggplant's smoky flavor and pleasantly bitter skin marries well with medium-bodied, rustic reds. Try a Tuscan blend like Tenuta di Arceno PrimaVoce 2003 ($20). The wine's cherry fruit has hints of leather and earth to amplify the herbal flavors of rosemary and thyme, while its vivid acidity balances the creamy aioli. --Jeffery Lindenmuth
Note: Sprinkle eggplant with salt; let it stand, applying pressure periodically, and rinse before grilling to leach excess moisture and bitterness.
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