Eggplant and Arugula Sandwiches
This is a wonderful alternative to meat sandwiches.

Servings: 2

• 3/4-pound firm 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 salt
• 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

Preheat broiler.

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 bread slices.

Per Serving: 345 Calories
6g Fat (14.8% calories from fat), 1g Saturated Fat
12g Protein
63g Carbohydrate
10g Dietary Fiber
1mg Cholesterol
642mg Sodium
Exchanges: 3 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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