Grilled Eggplant and Portobello Sandwich
Makes 4 servings
Getting started Equipment you will need: cutting board/knife, spoon, small bowl, grilling spatula, toaster Preheat grill Do right away when you get home: Action steps 1 & 2
1 garlic clove
1/4 cup low-fat mayonnaise
1 tsp. lemon juice
1 medium eggplant
2 large Portobello mushrooms
1/2 tsp. salt
1/2 tsp. black pepper
1. Chop garlic and mash into a paste with the back of a spoon. Combine with ingredients in a small bowl. Set aside.
2. Slice eggplant into 1/2-inch rounds. Remove gills from mushroom caps (see tips). Coat both sides of eggplant and mushrooms with spray and season with salt and pepper. Grill eggplant and mushrooms, turning once, for 2 to 3 minutes until tender and browned. Allow vegetables to cool slightly before slicing mushrooms. 8 slices whole wheat bread 2 cups arugula 1 large tomatoes
3. Meanwhile, lightly toast bread and slice tomatoes. Spread 1 1/2 teaspoons of garlic mayonnaise mixture on each piece of bread. Layer eggplant, mushrooms, arugula, and tomato slices onto 4 slices of bread and top with remaining bread.
Suggested Side Items: Greek yogurt and mixed greens
Tips: The dark gills found on the underside of a Portobello mushroom cap are edible but can turn a dish into a gray/black color. Gently scrape the gills off with a spoon. Shopping list: Medium eggplant Whole wheat bread (8 slices) 1 large tomato 2 large Portobello mushrooms Arugula (2 cups)
Check for: 1 garlic clove Lemon juice Salt Low-fat mayonnaise Cooking spray Black pepper