Aubergine And Arugula Sandwiches With Chick Pea Spread Recipe Recipe

Name: Aubergine And Arugula Sandwiches With Chick Pea Spread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lb Hard aubergine, cut into 1/2-inch-thick slices; 1 c. Canned chick-peas, rinsed and liquid removed; 1/4 c. Fresh parsley leaves, washed well and spun dry; 1 sm Garlic clove, minced and mashed to a paste with 1/2 tsp. salt; 2 Tbsp. Water; 1 1/2 Tbsp. Fresh lemon juice; 2 c. Arugula, washed well and spun dry; 1 tsp Extra virgin olive oil; 1 tsp Red-wine vinegar; 4 lrg Slices fat-free country-style white bread (about 1 oz each), toasted lightly

Servings: persons

1 3/4 lb Hard aubergine, cut into 1/2-inch-thick slices
1 c. Canned chick-peas, rinsed and liquid removed
1/4 c. Fresh parsley leaves, washed well and spun dry
1 sm Garlic clove, minced and mashed to a paste with 1/2 tsp. salt
2 Tbsp. Water
1 1/2 Tbsp. Fresh lemon juice
2 c. Arugula, washed well and spun dry
1 tsp Extra virgin olive oil
1 tsp Red-wine vinegar
4 lrg Slices fat-free country-style white bread (about 1 oz each), toasted lightly

1
Preheat broiler.
2
On rack of a broiler pan arrange aubergine slices in one layer, seasoning both sides with salt and pepper.
3
Broil aubergine about 4 inches from heat, turning once, till golden brown, 3 to 5 min on each side.
4
In a food processor puree chick-peas, parsley, garlic paste, water, lemon juice, and salt and pepper to taste till smooth.
5
In a bowl toss together arugula, oil, vinegar, and salt and pepper to taste.
6
Spread chick-pea puree proportionately on 2 bread slices and top each slice with half of aubergine slices, half of arugula mix, and remaining 2 bread slices.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 lb Hard aubergine, cut into 1/2-inch-thick slices, 1 c. Canned chick-peas, rinsed and liquid removed, 1/4 c. Fresh parsley leaves, washed well and spun dry, 1 sm Garlic clove, minced and mashed to a paste with 1/2 tsp. salt, and more.

Yes, Aubergine And Arugula Sandwiches With Chick Pea Spread Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine And Arugula Sandwiches With Chick Pea Spread Recipe

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