Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

When grilled to perfection, eggplant peel is slightly crusty--a nice
contrast to its tender, moist flesh. Roasted eggplant makes a hearty sandwich when
combined with a coarse-textured bread, such as an Italian ciabatta or
sourdough.


1/4 cup plain fat-free yogurt
3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese
2 tablespoons minced fresh parsley
1 tablespoon light mayonnaise
1 garlic clove, minced
2 Japanese eggplants (about 1 pound)
Cooking spray
8 (1-ounce) slices ciabatta or sourdough bread
8 (1/4-inch-thick) slices tomato (about 2 tomatoes)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula

Prepare grill.
Combine first 5 ingredients in a small bowl, stirring well.
Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices; lightly
coat eggplant with cooking spray. Place eggplant on grill rack coated with
cooking spray; grill 3 minutes on each side or until browned and tender.
Remove from grill; cut slices crosswise in half. Place bread slices on grill rack;
grill 3 minutes on each side or until lightly toasted.
Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant
pieces and 2 tomato slices; sprinkle evenly with salt and pepper. Top each with
1/2 cup arugula. Cover with remaining toast slices.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 261(29% from fat); FAT 8.4g (sat 1.8g,mono 3.2g,poly 1.3g); PROTEIN
9g; CHOLESTEROL 7mg; CALCIUM 95mg; SODIUM 700mg; FIBER 2g; IRON 2.7mg;
CARBOHYDRATE 42.6g
Cooking Light, SEPTEMBER 2005


http://groups.yahoo.com/group/Recipe_USA_Group/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/