RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5463
View Recipe |
|
Recipe Name: |
Eggplant and Arugula Sandwiches with Chickpea Spread - Copy - Copy |
Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
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
|
# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
|
Tested: |
Yes |
Wine Type: |
|
Wine Suggestion: |
|
Equipment Needed: |
|
Suggested Sides: |
|
Comments: |
|
|
Ingredients: 0.25 Cup parsley, flat-leaf 2 Cups arugula 1 Teaspoon oil, olive 1 Teaspoon vinegar, red wine
|
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. |
|
|
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 |
|
|
|