Eggplant Arugula Sandwich with Chick-pea Spread
1 medium firm eggplant, cut into 1/2-inch-thick slices
1 cup canned chick-peas, rinsed and drained
1/4 cup fresh parsley leaves, washed well and spun dry
1 small garlic clove, chopped and mashed
to a paste with 1/2 teaspoon salt
2 tablespoons water
1-1/2 tablespoons fresh lemon juice
2 cups arugula, washed well and spun dry
1 teaspoon olive oil
1 teaspoon red-wine vinegar
4 large slices white bread
On rack of a broiler pan arrange eggplant slices in one layer, seasoning both sides with salt and pepper. Broil eggplant about 4 inches from heat, turning once, until golden, 3 to 5 minutes on each side.
In a food processor purée chick-peas, parsley, garlic paste, water, lemon juice, and salt and pepper to taste until smooth. In a bowl toss together arugula, oil, vinegar, and salt and pepper to taste.
Spread chick-pea purée evenly on 2 bread slices and top each slice with half of eggplant slices, half of arugula mixture, and remaining 2 bread slices.
Makes 2 sandwiches.
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