Open-Face Grilled-Eggplant Sandwich
1/4 cup olive oil
1. In small saucepan, heat oil over medium heat. Add garlic and cook 2 to 3 minutes or until garlic browns lightly. Transfer garlic and 2 tablespoons olive oil to food processor fitted with chopping blade; add beans, lemon juice, rosemary, salt, and pepper; process until smooth. Set bean mixture aside.
3 cloves garlic, sliced
1 19-ounce can white kidney (cannellini) beans, drained and rinsed
1 tablespoon lemon juice
1 teaspoon fresh or 1/4 teaspoon dried rosemary leaves, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1-pound eggplant, cut crosswise into 1/4-inch-thick slices
4 3/4-inch-thick slices sourdough or peasant bread
1 cup arugula leaves or green-leaf lettuce
1/2 medium-size red onion, thinly sliced crosswise and separated into rings
2. Heat indoor grill or nonstick grill pan over medium heat. Place eggplant in medium-size bowl. Brush remaining 2 tablespoons garlic-flavored oil over both sides of each eggplant slice, coating evenly. Grease grill top or pan with vegetable oil or nonstick cooking spray. Grill eggplant slices 3 to 4 minutes on each side or until softened. Return eggplant to bowl after grilling. Grill bread slices just until lightly toasted about 10 to 15 seconds on each side. Place one bread slice on each of 4 individual plates.
3. Reserve 1/4 cup bean mixture. Divide and evenly spread remaining bean mixture among bread slices. Place alternating layers of arugula and eggplant slices on each sandwich. Top each with 1 tablespoon of remaining bean mixture and some onion rings before serving.
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