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Grilled Eggplant and Portobello Sandwich

 

Grilled Eggplant and Portobello Sandwich recipe
44

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

26

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 5114% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 427mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 20%
Sugars g
Protein 4g
Vitamin A 11% Vitamin C 17%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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