Open-Face Grilled-Eggplant Sandwich

Title:
Open-Face Grilled-Eggplant Sandwich

Yield:
1 Servings

Categories:
Side
Dishes,
Dish




Ingredients:





   1/4 c  Olive oil


     3    Cloves garlic; sliced


     1 cn (19oz) white beans


     1 tb Lemon juice


     1 ts Fresh or dried rosemary


          -leaves; chopped


   1/2 ts Salt


   1/2 ts Pepper


     1    Eggplant cut crosswise; 1/4


          -inch thick


     4    3/4 inch slices sourdough


          -bread


     1 c  Arugula or green leaf


          -lettuce


   1/2 md Red onion; sliced thin






 1. In small saucepan, heat oil over medium heat. Add garlic and cook 2 to3


 minutes. Or until garlic browns lightly. Transfer garlic and 2 tablespoons


 olive oil to food processor fitted with chopping blade; add beans, lemon


 juice, rosemary,salt, and pepper; Process until smooth. Set bean mixture


 aside.


 


 2. Heat indoor grill or nonstick grill pan over medium heat. Place eggplant


 in medium-size bowl. Brush remaining 2 tablespoons garlic-flavored oil over


 both sides of each eggplant slice, coating evenly. Grease grill top or pan


 with vegetable oil or no stick cooking spray. Grill eggplant slices3 to 4


 minutes on each side or until softened. return eggplant to bowl after


 grilling. Grill bread slices just until lightly toasted- about 15 seconds


 on each side.


 


 3. Reserve 1/4 cup bean mixture. Divide and evenly spread remaining bean


 mixture among bread slices. Place alternating layers of arugula and


 eggplant slices on each sandwich. Top each with 1 tablespoon of remaining


 bean mixture and some onion rings before serving.


 


 Recipe by: Country Cooking


 


 Posted to MC-Recipe Digest by Petrouchk 
on Apr 8, 1998