Recipe - Eggplant And Arugula Sandwiches With Chick-Pea Spread

1 Three fourths pound Firm eggplant; cut into
1/2inchthick slices
1 cup Canned chickpeas; rinsed
and drained
One fourth 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 tablespoon Water
1 One half tablespoon Fresh lemon juice
2 cup Arugula; washed well and
spun dry
1 teaspoon Olive oil
1 teaspoon Redwine vinegar
4 lg Slices fatfree
countrystyle white bread;
(about 1 ounce each),
toasted lightly

Can be prepared in 45 minutes or less.

Preheat broiler.

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 chickpeas, 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 chickpea 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

Each serving about 338 calories and 5 grams fat (13% of calories from fat)
Gourmet May 1996

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998