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  • Aubergine And Arugula Sandwiches With Chick Pea Spread

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    Aubergine And Arugula Sandwiches With Chick Pea Spread
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 3/4 lb Hard aubergine, cut into 1/2-inch-thick slices
    • 1 c. Canned chick-peas, rinsed and liquid removed
    • 1/4 c. Fresh parsley leaves, washed well and spun dry
    • 1 sm Garlic clove, minced and mashed to a paste with 1/2 tsp. salt
    • 2 Tbsp. Water
    • 1 1/2 Tbsp. Fresh lemon juice
    • 2 c. Arugula, washed well and spun dry
    • 1 tsp Extra virgin olive oil
    • 1 tsp Red-wine vinegar
    • 4 lrg Slices fat-free country-style white bread (about 1 oz each), toasted lightly

    Directions

    1. Preheat broiler.
    2. On rack of a broiler pan arrange aubergine slices in one layer, seasoning both sides with salt and pepper. Broil aubergine about 4 inches from heat, turning once, till golden brown, 3 to 5 min on each side.
    3. In a food processor puree chick-peas, parsley, garlic paste, water, lemon juice, and salt and pepper to taste till smooth. In a bowl toss together arugula, oil, vinegar, and salt and pepper to taste.
    4. Spread chick-pea puree proportionately on 2 bread slices and top each slice with half of aubergine slices, half of arugula mix, and remaining 2 bread slices.
    5. Makes 2 sandwiches

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