Grilled Eggplant & Portobello Sandwich

Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

American

Main Course

Budget

Ingredients

1 small clove garlic, chopped		1/2 teaspoon salt
1/4 cup low-fat mayonnaise		1/2 teaspoon freshly ground pepper
1 teaspoon lemon juice		8 slices whole-wheat sandwich bread, lightly grilled or toasted
1 medium eggplant, (about 1 pound), sliced into 1/2-inch rounds		2 cups arugula, or spinach, stemmed and chopped if large
2 large or 3 medium portobello mushroom caps, gills removed (see Tip)		1 large tomato, sliced
Canola or olive oil cooking spray

directions

Prep: 25 min Total: 30 min (Quick)

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1
Preheat grill to medium-high.
2
Mash 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 rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the 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 bread.

notes

Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Gently scrape the gills off with a spoon.

nutritional information

Calories: 209		Fiber: 9 g
Fat: 3 g		Saturated Fat: 0 g
Carbohydrates: 37 g		Protein: 10 g
Sodium: 696 mg		Monounsaturated Fat: 1 g
Exchanges: 2 starch, 2 vegetable, 1/2 fat		Cholesterol: 0 g
Carbohydrate Servings: 2		Potassium: 781 mg
Nutrition Bonus: Potassium (22% daily value), Folate (20% dv), Magnesium & Vitamin C (18% dv).

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Grilled Eggplant & Portobello Sandwich

Ingredients

directions

notes

nutritional information