Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard!
Servings: 4 sandwiches
Total Time: 35 minutes
Ease of Preparation: Easy
Health: Low Calorie, High Fiber, High Calcium, Diabetes Appropriate
Ingredients:
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil , divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion
Steps:
1: Preheat grill to medium-high.
2: Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
3: Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
4: To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.
Nutrition: (Per serving)
Calories - 337
Carbohydrates - 36
Fat - 16
Saturated Fat - 6
Monounsaturated Fat - 6
Protein - 12
Cholesterol - 22
Dietary Fiber - 7
Potassium - 353
Sodium - 659
Nutrition Bonus - Folate (28 daily value), Calcium (25 dv), Selenium (23 dv), Iron (15 dv).
