Ingredients
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[title] => dressing, mayonnaise, light
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[title] => onion, red, fresh, lrg slice, 1/4"
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[title] => bread, italian, lrg slice
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[title] => tomatoes, red, fresh, year round avg, lrg slices, 1/2" thick
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[title] => arugula, raw
[ingredientid] => 330
[ingredientuuid] => 58d74037-dfa0-b3f4-2109-47ace084eb57
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AIOLI
-
1/4 cup light mayonnaise
-
1 tbsp extra virgin olive oil
-
1 tbsp fresh lemon juice
-
1 garlic clove, minced
SANDWICH
-
1 (1-pound) eggplant cut crosswise into 1/4-inch-thick slices
-
1 tbsp kosher salt
-
1 tbsp fresh thyme chopped
-
1 tsp fresh parsley chopped
-
1/2 tsp fresh rosemary chopped
-
Cooking spray
-
4 red onion (1/2- inch-thick) slices
-
8 Italian bread (1/2- inch-thick) slices
-
8 tomato (1/4-inch-thick) slices
-
2 cups lightly packed arugula leaves
Recipe Method
1. To prepare
aioli, combine first 4 ingredients in a small bowl, stirring well. Cover and chill.
2. To prepare sandwiches, arrange eggplant slices in a single layers of heavy-duty paper towels. Sprinkle both sides of the eggplant with salt; cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally. Rinse eggplant with cold water. Drain and pat dry.
3. Prepare grill.
4. Combine thyme, parsley, and rosemary in a small, bowl, stirring well. Lightly coat eggplant slices with cooking spray; sprinkle with herb mixture.
5. Arrange eggplant and onion on grill sack coated with cooking spray ; grill 2 minutes on each side or until vegetable are tender and lightly browned. Remove from heat, and keep warm. Arrange bread in a single layer on grill rack coated in cooking spray, and grill for 1 minute on each side or until toasted.
6. Spread about 2 teaspoon aioli over 1 side of 4 bread slices; divide eggplant and onion evenly among bread slices. Place 2 tomato slices on each sandwich; top each serving with 1/2 cup arugula .
7.Spread about 2 teaspoons of remaining aioli over 1 side of remaining 4 bread slices; place in top of sandwiches.
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