Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing
By á-5264
261 calories
9 G protein
42.6 G carbs
2 G fiber
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
Details
Servings 4
Preparation
Step 1
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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