Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

Name: Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters trimmed arugula; 0 teaspoons freshly ground black pepper; 454 grams Japanese eggplants (about; 59 milliliters plain fat-free yogurt; 2 Tbsps minced fresh parsley; 1 garlic clove, minced; 1 Tbsp light mayonnaise; 21 grams tablespoons (about crumbled Roquefort or other blue cheese; 0 teaspoons salt; 28 grams ciabatta or sourdough bread; 2 inches thick) slices tomato (about 2 tomatoes)

Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing is a vegetarian recipe with 4 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 90 calories, 4g of protein, and 3g of fat. A mixture of yogurt, parsley, garlic clove, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for The Fourth Of July.

Instructions

Prepare grill.

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Grill

Combine first 5 ingredients in a small bowl, stirring well.

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Bowl

Trim ends from eggplants.

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Eggplant

Cut each eggplant lengthwise into 3 slices; lightly coat eggplant with cooking spray.

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Cooking Spray

Eggplant

Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until browned and tender.

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Cooking Spray

Eggplant

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Grill

Remove from grill; cut slices crosswise in half.

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Grill

Place bread slices on grill rack; grill 3 minutes on each side or until lightly toasted.

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Bread

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Grill

Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant pieces and 2 tomato slices; sprinkle evenly with salt and pepper. Top each with 1/2 cup arugula. Cover with remaining toast slices.

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Salt And Pepper