Nice summer sandwich.
Slice the eggplants into rounds a little less than 1/2" thick. Unless they're garden fresh, sprinkle with salt, let stand 30 minutes or longer, then pat dry. Brush the slices with oil, season with pepper, then grill or broil until browned and a little crusty on the bottom. Turn and grill on the second side for about 4 minutes. Flatten the peppers, grill until the skins separate, place in brown paper bag to steam, and peel. Cut the peppers into wide strips. Brush the sliced onions with oil and grill on both sides until browned. Season with salt and pepper, then turn them carefully and grill to brown the other side.
Slice the bread in half. Spread with the mayo and cover the bottom layer with the vegetables, including the tomatoes. Douse lightly with vinegar and top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 73 | ||
Calories from Fat: 29 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2337.4mg | 81 % | |
Potassium 277.6mg | 7 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 9g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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