Free Recipe Open-Face Grilled-Eggplant Sandwich
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Open-Face Grilled-Eggplant Sandwich Recipe
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
Open-Face Grilled-Eggplant Sandwich Preparation
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 <Petrouchk@aol.com> on Apr 8, 1998
Cooking Temperature:
Recipe Serves: 1
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