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Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

Yield 4 servings (serving size: 1 sandwich)
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.

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

Nutrition Information

  • calories 261
  • caloriesfromfat 29 %
  • fat 8.4 g
  • satfat 1.8 g
  • monofat 3.2 g
  • polyfat 1.3 g
  • protein 9 g
  • carbohydrate 42.6 g
  • fiber 2 g
  • cholesterol 7 mg
  • iron 2.7 mg
  • sodium 700 mg
  • calcium 95 mg

How to Make It

  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.