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    Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

    Source of Recipe


    List of Ingredients

    Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

    1/4 cup plain fat-free yogurt
    3 tablespoons crumbled Roquefort -- (about 3/4 ounce) 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 slices ciabatta -- (1 ounce each)* or sourdough bread
    8 slices tomato -- (1/4-inch-thick) [about 2 tomatoes]
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 cups trimmed arugula


    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.

    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)




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