RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3419
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| Recipe Name: |
Eggplant and Arugula Sandwiches with Chickpea Spread - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Greek |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.91
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup parsley, flat-leaf
2 Cups arugula
1 Teaspoon oil, olive
1 Teaspoon vinegar, red wine
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Directions:
Preheat broiler.
On rack of a broiler pan arrange eggplant slices in one layer, seasoning both sides with salt and pepper. Broil eggplant about 4 inches from heat, turning once, until golden, 3 to 5 minutes on each side.
In a food processor purée chick-peas, parsley, garlic paste, water, lemon juice, and salt and pepper to taste until smooth. In a bowl toss together arugula, oil, vinegar, and salt and pepper to taste.
Spread chick-pea purée evenly on 2 bread slices and top each slice with half of eggplant slices, half of arugula mixture, and remaining 2 bread slices. |
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| Nutrition per Serving: |
| Calories: |
334 |
Total Carbs: |
58.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
6.2 |
Protein: |
13.83 |
| Fiber: |
9.82 |
Sodium: |
1021.26 |
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