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To prepare aioli, combine the first 4 ingredients in a small bowl, stirring well. Cover and chill.
To prepare sandwiches, arrange eggplant in a sinlgle layer on several layers of heavy-duty paper towels. Sprinkle both sides of eggplant with salt; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Rinse eggplant with cold water. Drain and pat dry. Prepare grill. Combine thyme, parsley, and rosemary in a small bowl, stirring well. Lightly coat eggplant slices with cooking spray; sprinkle with herb mixture.
Arrange eggplant and onio on grill rack coated with cooking spray; grill 2 minutes on each or until vegetables are tender and lightly browned. Remove from heat, and keep warm. Arrange bread slices in a single layer on grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted. Spread about 2 tsp aioli over 1 side of 4 bread slices; divide eggplant and onion evenly among bread slices. Place 2 tomato slices on each sandwich; top each serving with 1/2 cup arugula, Spread about 2 tsp of remaining aioli over 1 side of remaining 4 bread slices; place on top of sandwiches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (591g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 358 | ||
Calories from Fat: 76 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 5.2mg | 2 % | |
Sodium 1367.8mg | 47 % | |
Potassium 899.2mg | 24 % | |
Total Carbohydrate 64.4g | 19 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 54.6g | ||
Protein 9.7g | 14 % | |
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: 358
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