Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

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

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 29%
  • Fat: 8.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 9g
  • Carbohydrate: 42.6g
  • Fiber: 2g
  • Cholesterol: 7mg
  • Iron: 2.7mg
  • Sodium: 700mg
  • Calcium: 95mg

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

  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.
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