Eggplant and Arugula Sandwiches with Chick-Pea Spread Recipe

Name: Eggplant and Arugula Sandwiches with Chick-Pea Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a 3/4-pound firm eggplant, cut into 1/2-inch-thick slices; 1 cup canned chick-peas, rinsed and drained; 1/4 cup fresh parsley leaves, washed well and spun dry; 1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt; 2 tablespoons water; 1 1/2 tablespoon fresh lemon juice; 2 cups arugula, washed well and spun dry; 1 teaspoon olive oil; 1 teaspoon red-wine vinegar; 4 large slices fat-free country-style white bread (about 1 ounce each), toasted lightly

Servings: persons

a 3/4-pound firm eggplant, cut into 1/2-inch-thick slices
1 cup canned chick-peas, rinsed and drained
1/4 cup fresh parsley leaves, washed well and spun dry
1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
2 tablespoons water
1 1/2 tablespoon fresh lemon juice
2 cups arugula, washed well and spun dry
1 teaspoon olive oil
1 teaspoon red-wine vinegar
4 large slices fat-free country-style white bread (about 1 ounce each), toasted lightly

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

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* 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: a 3/4-pound firm eggplant, cut into 1/2-inch-thick slices, 1 cup canned chick-peas, rinsed and drained, 1/4 cup fresh parsley leaves, washed well and spun dry, 1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt, and more.

Yes, Eggplant and Arugula Sandwiches with Chick-Pea Spread falls under the Vegetarian 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.

Eggplant and Arugula Sandwiches with Chick-Pea Spread

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