This is a healthy, low fat sandwich recipe from Bon Appetit.
You don't really have to have the barbecue going, you can just as easily use a stove top grill or the broiler of your oven.
The ingredients are easy to interchange with any vegetables or cheeses you like. I actually use buffalo mozzarella, I think it melts wonderfully.
I like serving this with the roasted pepper feta dip and some vegetables such as tomatoes and carrots. Then it becomes a healthy and rich meal.
GRILLED EGGPLANT AND MOZZARELLA SANDWICHES
Ingredients:
Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 garlic clove, minced
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons pine nuts, toasted
Directions:
Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.
Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.
Makes 4 servings
You don't really have to have the barbecue going, you can just as easily use a stove top grill or the broiler of your oven.
The ingredients are easy to interchange with any vegetables or cheeses you like. I actually use buffalo mozzarella, I think it melts wonderfully.
I like serving this with the roasted pepper feta dip and some vegetables such as tomatoes and carrots. Then it becomes a healthy and rich meal.
GRILLED EGGPLANT AND MOZZARELLA SANDWICHES
Ingredients:
Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 garlic clove, minced
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons pine nuts, toasted
Directions:
Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.
Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.
Makes 4 servings
No comments:
Post a Comment