YIELD: 4 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.
- 1 small clove garlic, chopped
- ¼ cup low-fat mayonnaise
- 1 tsp. lemon juice
- 1 medium eggplant (about 1 pound), sliced into ½-inch rounds
- 2 large or 3 medium portobello mushroom caps, gills removed
- Canola or olive oil cooking spray
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- 8 slices whole-wheat sandwich bread, lightly grilled or toasted
- 2 cups arugula or spinach, stemmed and chopped if large
- 1 large tomato, sliced
- 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: 2-3 minutes per side for eggplant, 3-4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
- Spread 1½ tsp. of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach), and tomato slices onto four slices of bread and top with the remaining bread.
- The dark gills found on the underside of a portobello mushroom cap are edible but can turn a dish an unappealing gray color. If you like, gently scrape the gills off with a spoon.
250 calories, total fat: 7 g,
saturated fat: 1 g, cholesterol: 4 mg, carbohydrates: 39 g, fiber: 9 g, total
sugars: 9 g, added sugars: 4 g, protein: 10 g, sodium: 688 mg, potassium: 789
folate: 82 mcg, calcium: 100 mg
Carbohydrate servings: 2
Recipe by EatingWell. © Meredith Corp. All rights reserved. Used with permission.