Grilled Eggplant & Portobello Sandwich
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 small garlic clove, chopped
- 1⁄4 cup low-fat mayonnaise
- 1 teaspoon lemon juice
- 1 medium eggplant (about 1 pound)
- 3 medium portobello mushroom caps, gills removed
- 3 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 8 slices whole wheat bread, lightly grilled
- 2 cups arugula or 2 cups spinach, stemmed and chopped if large
- 1 large tomatoes, sliced
directions
- Preheat grill to medium-high.
- Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
- Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
- Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
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