Grilled Eggplant and Portobello Sandwich
Grilled Eggplant and Portobello Sandwich recipe 44
44
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.
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?
