Rating: 4 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

Source: EatingWell Magazine, July/August 2009


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

289 calories; protein 10.1g; carbohydrates 40.3g; dietary fiber 7.9g; sugars 9g; fat 10.5g; saturated fat 1.2g; cholesterol 3.8mg; vitamin a iu 692.6IU; vitamin c 11.3mg; folate 77.2mcg; calcium 129.3mg; iron 2.3mg; magnesium 68.7mg; potassium 787.7mg; sodium 681.5mg; thiamin 0.3mg; added sugar 4g.

2 starch, 2 vegetable, 1/2 fat