Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing 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.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Andrea Chesman,

Cooking Light

September 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note