Grilled Eggplant-and-Green-Tomato Sandwich with Dijon-Rosemary Spread
Grilled Eggplant-and-Green-Tomato Sandwich with Dijon-Rosemary Spread is a vegetarian recipe with 4 servings. One serving contains 172 calories, 6g of protein, and 9g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up sourdough bread, salt, 2 teaspoon rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.
Instructions
Sprinkle both sides of each eggplant slice with salt.
Place eggplant slices on paper towels; let stand 20 minutes. Blot dry with paper towels.
Combine mayonnaise and next 5 ingredients (mayonnaise through garlic) in a medium bowl.
Remove 1/4 cup mayonnaise mixture; set aside.
Add arugula to mayonnaise mixture in bowl; toss gently.
Coat both sides of the eggplant slices with cooking spray.
Place on grill rack, and grill 5 minutes on each side or until lightly browned.
Transfer eggplant to a plate. Coat both sides of tomato slices with cooking spray.
Place tomato slices and bread slices on grill rack; grill 2 minutes on each side or until tomato is tender and bread is lightly browned.
Place 1 bread slice on each of 4 plates. Top each slice with 1/3 cup arugula mixture, 2 eggplant slices, 2 tomato slices, and 1 tablespoon goat cheese.
Drizzle 1 tablespoon reserved mayonnaise mixture over each serving. Top with remaining bread slices.