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.
Nutrition per serving may change if servings are adjusted.
1 small clove garlic, chopped
1/4 cup low-fat mayonnaise
1 teaspoon lemon juice
1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
2 large or 3 medium portobello mushroom caps, gills removed (see Tip)
Canola or olive oil cooking spray
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 slices whole-wheat sandwich bread, lightly grilled or toasted
2 cups arugula, or spinach, stemmed and chopped if large
1 large tomato, sliced
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.
Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Gently scrape the gills off with a spoon.
289 calories;11 g fat(1 g sat); 8 g fiber; 40 g carbohydrates; 10 g protein; 77 mcg folate; 4 mg cholesterol; 9 g sugars; 0 g added sugars; 693 IU vitamin A; 11 mg vitamin C; 129 mg calcium; 2 mg iron; 681 mg sodium; 788 mg potassium
A lot of work for a sandwich
The eggplant grilled with just spray burnt on my grill and I had to try and salvage it with some brushed olive oil. Same with the mushrooms. I added some nice melted mozzarella for my Dutch cheese obsessed husband and he still thought it was bland. He added much more of the sauce. Between the slicing of everything (and scraping of the mushrooms, a new one) and grilling and toasting, I thought it wasn't worth it. It tasted good to me but it was a lot of work.
Pros: Somewhat healthy
Cons: A lot of slicing and cooking
August 03, 2015
This sandwich was the perfect meal after a long work day. It was very easy and quick. I basted the mushrooms with balsamic vinegar and squeezed some fresh lemon on the eggplant before grilling. Also, melted some swiss cheese on the mushroom. Yum! Even my skeptical meat-eating husband loved it. Definitely will make again!
Pros: Quick, easy, nutritious
September 15, 2014
By: Ann Marie Natal
Nice and healthy
I thought it was okay as written but a lot better when I added Swiss cheese and Sriracha for spice. The garlic mayonnaise was quite enjoyable though. Adding baby spinach and tomatoes majorly contributed its nutritional value.
August 14, 2014
By: EatingWell User
Alternative to Grilling ...
Since we don't have a grill, I roasted the eggplant, mushrooms and onions and it was divine!
June 09, 2013
By: EatingWell User
I used balsamic vinegar instead of mayo and did it on a baguette with a slice of swiss. Nice alternative to my normal turkey and swiss!
June 27, 2012
By: EatingWell User
This is a fantastic recipe. The only changes I made was to add more garlic to the mayo mix, and I used a little cayenne pepper sprinkled on the eggplant. I'll definitely make this again.
Pros: Delish and fast to make.
March 10, 2012
Great, quick and easy. Perfect for a week night.
I don't care for mushrooms or eggplant, and I need a meat. I used grilled chicken sprinkled with cajun seasoning in place of the eggplant and just left out the mushroom. Very flavorful.
February 07, 2012
Hearty and delicious
I loved this sandwich, though with a couple of alterations. I don't have a grill so I roasted the eggplant and portobello. I also added red and yellow peppers for color and a little sweetness. I roasted the eggplant and peppers for about 45 minutes and added the mushrooms in the last 10 minutes. I ditched the mayonnaise and used mashed avocado spread (guacamole works too) instead. I also added a slice of melted Gouda (I would have preferred Havarti but couldn't find any where I live). So juicy and delicious. Served with a cup of soup on the side, this makes a great winter meal.
May 04, 2011
You might be thinking, how good can a vegetable sandwich be? Well, with this recipe its amazing! Even my meat and potatoes loving husband thought it was delicious :)
Pros: Easy, Quick, Filling, Soooo Good!