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Receta Open Face Grilled Eggplant Sandwich
by Global Cookbook

Open Face Grilled Eggplant Sandwich
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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.