Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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