Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

261 calories 9 G protein 42.6 G carbs 2 G fiber

Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing
Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup plain fat-free yogurt

  • 3

    tablespoons (about 3/4 ounce) crumbled 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

Directions

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.

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