Eggplant (Aubergine) Sandwich Filling

1. 1

   Cut an eggplant into cubes to fill 1 cup.

2. 2

   In a small pan, heat 2 tablespoons olive oil over medium heat.

3. 3

   Add the eggplant and saute it for 5 to 10 minutes, until soft.

4. 4

   Place the eggplant in a medium-sized bowl and blot it with a paper towel to remove excess oil.

5. 5

   Add 1/2 cup part-skim ricotta cheese, 1 cup chopped red tomato, and 1 teaspoons mustard to the eggplant.

6. 6

   Mix all the ingredients thoroughly.

7. 7

   Toast 2 slices of whole wheat bread and spread the eggplant mixture on the bread.

8. 8

   Serve it with 2 cups mixed green salad, 2 tablespoons salad dressing, and 1 cup skim milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.