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Grilled Eggplant & Portobello Sandwich

:  July/August 2009

Your rating: None Average: 4.2 (81 votes)

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.


READER'S COMMENT:
"I've changed this recipe some to my taste. I put it on ciabatta bread with Bruchetta and cilantro, sometimes one slice of swiss cheese. It is the best sandwich I ever ate! I want to eat it every day for lunch and mostly do! I steam the...
Grilled Eggplant & Portobello Sandwich Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 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

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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.

Tips & Notes

  • 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.

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.

Nutrition Bonus: Potassium (22% daily value), Folate (20% dv), Magnesium & Vitamin C (18% dv).

Carbohydrate Servings: 2

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


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Recipe Categories

Style/Theme
Budget
Entertaining, casual
Everyday favorites
Picnic
Quick (total 30 min. or less)
Vegetarian
Health & Diet Considerations
High potassium
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
Ease of Preparation
Easy
Main Ingredient
Vegetarian, other
Preparation/ Technique
Grill/BBQ
Meal/Course
Lunch
Dinner

Type of Dish
Main dish, vegetarian
Sandwich
Season
Spring
Summer
Fall
Winter
Ethnic/Regional
American
Holiday
Father's Day
July 4th
Labor Day
Mother's Day
Publication
July/August 2009
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