Grilled Eggplant & Portobello Sandwich
Grilled Eggplant and Portobello Sandwich recipe
Yield
4 servingsPrep
10 minCook
10 minReady
26 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
chopped |
|
| ¼ | cup |
mayonnaise, fat free
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | pound |
eggplant
sliced into 1/2-inch rounds, 1 medium |
|
| 2 | large |
mushrooms, portabello
caps, gills removed, or 3 medium |
*
|
| 1 | x |
nonstick cooking spray
canola or olive oil |
* |
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 8 | slices |
sandwich rolls
whole-wheat, lightly grilled or toasted |
* |
| 2 | cups |
arugula (roquette)
or spinach, stemmed and chopped if large |
|
| 1 | large |
tomatoes
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
chopped |
|
| 59 | ml |
mayonnaise, fat free
|
|
| 5 | ml |
lemon juice
|
|
| 453.6 | g |
eggplant
sliced into 1/2-inch rounds, 1 medium |
|
| 2 | large |
mushrooms, portabello
caps, gills removed, or 3 medium |
*
|
| 1 | x |
nonstick cooking spray
canola or olive oil |
* |
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 8 | slices |
sandwich rolls
whole-wheat, lightly grilled or toasted |
* |
| 473 | ml |
arugula (roquette)
or spinach, stemmed and chopped if large |
|
| 1 | large |
tomatoes
sliced |
|
Directions
Preheat grill to medium-high.
Mash garlic into a paste on a cutting board with the back of a spoon.
Combine with mayonnaise and lemon juice in a small bowl.
Set aside.
Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper.
Grill the vegetables, turning once, until tender and browned on both sides:
2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms.
When cool enough to handle, slice the mushrooms.
Spread 1½ teaspoons of the garlic mayonnaise on each piece of bread.
Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
