eggplant, cut into 1/2-inch-thick slices
1 cup canned chick-peas, rinsed and drained
1/4 cup fresh Italian parsley leaves, washed well and spun dry
1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon
2 tablespoons water
1 1/2 tablespoon fresh lemon juice
2 cups arugula, washed well and spun dry
1 teaspoon olive oil
1 teaspoon red-wine vinegar
4 large slices fat-free country-style white bread (about 1 ounce
each), toasted lightly
On rack of a broiler pan arrange eggplant slices in one layer, seasoning
both sides with salt and pepper. Broil eggplant about 4 inches from heat,
turning once, until golden, 3 to 5 minutes on each side.
In a food processor purée chick-peas, parsley, garlic paste, water,
lemon juice, and salt and pepper to taste until smooth. In a bowl toss
together arugula, oil, vinegar, and salt and pepper to taste.
Spread chick-pea purée evenly on 2 bread slices and top each slice
with half of eggplant slices, half of arugula mixture, and remaining 2
Per Serving: 345 Calories
6g Fat (14.8% calories from fat), 1g Saturated Fat
10g Dietary Fiber
Exchanges: 3 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.