Grilled Eggplant & Portobello Sandwich (Printer-Friendly Version) | Eating Well
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Grilled Eggplant & Portobello Sandwich

http://www.eatingwell.com/recipes/grilled_eggplant_portobello_sandwich.html

From EatingWell:  July/August 2009

Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Preheat grill to medium-high.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Per serving : 250 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 4 mg Cholesterol; 39 g Carbohydrates; 10 g Protein; 9 g Fiber; 688 mg Sodium; 789 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 1/2 fat

Tips & Notes