Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Andrea Chesman
Recipe by Cooking Light September 2005

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Yield:
4 servings (serving size: 1 sandwich)
Nutrition Info
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Ingredients

Directions

  • Prepare grill.

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  • 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.

Nutrition Facts

Per Serving:
261 calories; calories from fat 29%; fat 8.4g; saturated fat 1.8g; mono fat 3.2g; poly fat 1.3g; protein 9g; carbohydrates 42.6g; fiber 2g; cholesterol 7mg; iron 2.7mg; sodium 700mg; calcium 95mg.
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