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Ingredientes
- 1/4 c. Extra virgin olive oil
- 3 x Cloves garlic, sliced
- 1 can (19oz) white beans
- 1 Tbsp. Lemon juice
- 1 tsp Fresh or possibly dry rosemary leaves, minced
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 x Eggplant cut crosswise, 1/4 inch thick
- 4 x 3/4 inch slices sourdough bread
- 1 c. Arugula or possibly green leaf lettuce
- 1/2 med Red onion, sliced thin
Direcciones
- 1. In small saucepan, heat oil over medium heat. Add in garlic and cook 2 to3 min. Or possibly till garlic browns lightly. Transfer garlic and 2 Tbsp. extra virgin olive oil to food processor fitted with chopping blade; add in beans, lemon juice, rosemary,salt, and pepper; Process till smooth. Set bean mix aside.
- 2. Heat indoor grill or possibly nonstick grill pan over medium heat. Place eggplant in medium-size bowl. Brush remaining 2 Tbsp. garlic-flavored oil over both sides of each eggplant slice, coating proportionately. Grease grill top or possibly pan with vegetable oil or possibly no stick cooking spray. Grill eggplant slices3 to 4 min on each side or possibly till softened. return eggplant to bowl after grilling. Grill bread slices just till lightly toasted- about 15 seconds on each side.
- 3. Reserve 1/4 c. bean mix. Divide and proportionately spread remaining bean mix among bread slices. Place alternating layers of arugula and eggplant slices on each sandwich. Top each with 1 Tbsp. of remaining bean mix and some onion rings before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1483g | |
| Calories 1401 | |
| Calories from Fat 507 | 36% |
| Total Fat 57.53g | 72% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1220mg | 51% |
| Potassium 4640mg | 133% |
| Total Carbs 182.56g | 49% |
| Dietary Fiber 55.6g | 185% |
| Sugars 22.18g | 15% |
| Protein 53.83g | 86% |
