Eggplant and Arugula Sandwiches with Chick-Pea Spread

Ready in 1 hour

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Top-ranked recipe named "Eggplant and Arugula Sandwiches with Chick-Pea Spread"


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1/4 c Fresh parsley leaves; washed
1 sm clove Garlic; chopped and
2 c Arugula; washed well and
4 lg Slices fat-free bread
1 3/4 lb eggplant; Firm, cut into
1 c Canned chickpeas; rinsed
1 ts olive oil
1 1/2 tb Fresh Lemon Juice
1 ts Red-wine vinegar
2 tb Water

Original recipe makes 1



Can be prepared in 45 minutes or less. Preheat broiler. On rack of a broiler pan arrange eggplant slices in one layer, seasoning both sides with salt and pepper. Broil eggplant about 4 inches from heat, turning once, until golden, 3 to 5 minutes on each side. In a food processor pur?e chick-peas, parsley, garlic paste, water, lemon juice, and salt and pepper to taste until smooth. In a bowl toss together arugula, oil, vinegar, and salt and pepper to taste. Spread chick-pea pur?e evenly on 2 bread slices and top each slice with half of eggplant slices, half of arugula mixture, and remaining 2 bread slices. Makes 2 sandwiches Each serving about 338 calories and 5 grams fat (13% of calories from fat) Gourmet May 1996 Posted to recipelu-digest by Sandy on Mar 05, 1998

Calories Per Serving: 494 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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