Grilled Eggplant-And-Green-Tomato Sandwich With Dijon-Rosemary Spread Recipe

Name: Grilled Eggplant-And-Green-Tomato Sandwich With Dijon-Rosemary Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (about 1 1/4 pounds), cut crosswise into 8 slices; 1/4 teaspoon salt; 1/2 cup low-fat mayonnaise; 5 tablespoons fat-free milk; 2 tablespoons Dijon mustard; 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary; 1 teaspoon fresh lemon juice; 2 garlic cloves, minced; 2 cups trimmed arugula; Cooking spray; 2 green tomatoes, each cut into 4 slices; 8 (1-ounce) slices sourdough bread; 1/4 cup (1 ounce) crumbled goat cheese

Servings: persons

1 large eggplant (about 1 1/4 pounds), cut crosswise into 8 slices
1/4 teaspoon salt
1/2 cup low-fat mayonnaise
5 tablespoons fat-free milk
2 tablespoons Dijon mustard
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1 teaspoon fresh lemon juice
2 garlic cloves, minced
2 cups trimmed arugula
Cooking spray
2 green tomatoes, each cut into 4 slices
8 (1-ounce) slices sourdough bread
1/4 cup (1 ounce) crumbled goat cheese

1
Prepare grill.
2
Sprinkle both sides of each eggplant slice with salt. Place eggplant slices on paper towels; let stand 20 minutes. Blot dry with paper towels.
3
Combine mayonnaise and next 5 ingredients (mayonnaise through garlic) in a medium bowl. Remove 1/4 cup mayonnaise mixture; set aside. Add arugula to mayonnaise mixture in bowl; toss gently.
4
Coat both sides of the eggplant slices with cooking spray. Place on grill rack, and grill 5 minutes on each side or until lightly browned. Transfer eggplant to a plate. Coat both sides of tomato slices with cooking spray. Place tomato slices and bread slices on grill rack; grill 2 minutes on each side or until tomato is tender and bread is lightly browned.
5
Place 1 bread slice on each of 4 plates. Top each slice with 1/3 cup arugula mixture, 2 eggplant slices, 2 tomato slices, and 1 tablespoon goat cheese. Drizzle 1 tablespoon reserved mayonnaise mixture over each serving. Top with remaining bread slices.

342

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 13 ingredients. The key ingredients include: 1 large eggplant (about 1 1/4 pounds), cut crosswise into 8 slices, 1/4 teaspoon salt, 1/2 cup low-fat mayonnaise, 5 tablespoons fat-free milk, and more.

Yes, Grilled Eggplant-And-Green-Tomato Sandwich With Dijon-Rosemary 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.

Grilled Eggplant-And-Green-Tomato Sandwich With Dijon-Rosemary Spread

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