Grilled Eggplant Sandwich (version IV)
2 tablespoons olive oil
1. Preheat the grill.
2 cloves garlic, finely chopped
2 teaspoons chopped, fresh basil
salt to taste
freshly ground black pepper
2 medium eggplants
4 tablespoons low-fat cream cheese, or goat cheese
6 pieces of focaccia or other good quality bread, sliced in half, lengthwise
1 cup spinach, washed and dried
6 slices of tomato
2. Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together. Slice the eggplants lengthwise into 1/2-inch slices. Brush the slices on both sides with the olive oil mixture.
3. Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
4. Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
5. Spread 6 halves of bread with the cheese mixture, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Place the other half of the bread on top.
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