Eggplant-Mushroom Sandwiches is a delicious, easy and quick (25) minute outdoor grilling recipe. Main ingredients: Portobello mushrooms, eggplant, arugula and tomato on whole wheat bread. This is also a healthy, low calories, low fat, low cholesterol, low sugars, low carbohydrates, vegetarian, diabetic-friendly and Weight Watchers (7 SmartPoints), (6 PointsPlus) recipe. Makes (4) Sandwiches. Eggplant-Mushroom Sandwiches will be loved by all of your family, friends and guests.
Prep Time: 15 Minutes.
Cooking Time: 10 Minutes.
Total Time: 25 Minutes.
Olive oil cooking spray
1 small garlic clove, chopped
1/4 cup low-fat mayonnaise
1 tsp lemon juice
1 medium size eggplant, (about 1 lb), sliced (1/2″ thick)
2 large or 3 medium size portobello mushroom caps, gills removed
1/2 tsp salt
1/2 tsp freshly ground black pepper
8 slices whole-wheat sandwich bread, lightly grilled or toasted
2 cups arugula, or spinach, stemmed & chopped if large
1 large tomato, sliced
1. Preheat grill to medium-high.
2. Mash the garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
3. Coat both sides of eggplant slices and mushroom caps with cooking spray; season with salt and pepper. Grill vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
4. Spread 1-1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining 4 slices of bread. (Serve with a mixed green salad if desired).
YIELD: 4 Sandwiches.
Serving Size: 1 sandwich per serving.
Weight Watchers (7 SmartPoints), (6 PointsPlus)
Carb Choices: 2-1/2
2 Starch + 2 Vegetable + 1/2 Fat
Calories: 250, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 688mg, Sugars: 4g, Carbohydrates: 39g, Fiber: 9g, Protein: 10g, Potassium: 22 %DV, Folate: 20 %DV, Magnesium & Vitamin C: 18 %DV
Original recipe and image from: Meredith Corporation. http://www.eatingwell.com/recipes/grilled_eggplant_portobello_sandwich.html
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