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Photo: Caitlin Bensel
Active Time:20 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:30 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1Japanese eggplant, cut into 1/4-inch-thick rounds⅜teaspoonkosher salt, divided⅜teaspoonfreshly ground black pepper, dividedCooking spray2tablespoonscanola mayonnaise1tablespoonstone-ground mustard1tablespoonprepared horseradish⅓cuppitted kalamata olives plus 1 tsp. olive brine8(1/4-inch-thick) slices seeded whole-grain bread½cuphummus1cuproasted red peppers, sliced1medium ripe avocado, peeled and thinly sliced1Roma tomato, sliced2Persian cucumbers, thinly sliced1 to 1 1/2 cups arugula
Cook Mode(Keep screen awake)
Ingredients
1Japanese eggplant, cut into 1/4-inch-thick rounds
⅜teaspoonkosher salt, divided
⅜teaspoonfreshly ground black pepper, divided
Cooking spray
2tablespoonscanola mayonnaise
1tablespoonstone-ground mustard
1tablespoonprepared horseradish
⅓cuppitted kalamata olives plus 1 tsp. olive brine
8(1/4-inch-thick) slices seeded whole-grain bread
½cuphummus
1cuproasted red peppers, sliced
1medium ripe avocado, peeled and thinly sliced
1Roma tomato, sliced
2Persian cucumbers, thinly sliced
1 to 1 1/2 cups arugula
DirectionsSeason eggplant with 1/4 teaspoon salt and 1/4 teaspoon pepper. Generously coat with cooking spray. Heat a cast-iron grill pan over medium-high. Working in batches, add eggplant, cut sides down, to pan, and grill 2 to 3 minutes, turning 1 or 2 times. Transfer to a plate; let cool.Stir together mayonnaise, mustard and horseradish in a small bowl. Set aside. Using a small food processor, whirl the olives and brine into a spreadable puree.Grill bread directly over a medium flame, turning often, about 1 minute to slightly char the surface and impart a bit of smokiness. Let cool briefly.Spread about 2 tablespoons hummus on each of 4 bread slices, and top evenly with eggplant, olive puree, roasted red pepper, avocado, tomato, cucumber and arugula. Spread 1 1/2 teaspoons mayonnaise mixture on each of the remaining 4 bread slices. Sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and top the sandwiches. If you like, add a little more arugula for bite. Serve sandwiches whole or cut in half.Originally appeared: Cooking Light
Directions
Season eggplant with 1/4 teaspoon salt and 1/4 teaspoon pepper. Generously coat with cooking spray. Heat a cast-iron grill pan over medium-high. Working in batches, add eggplant, cut sides down, to pan, and grill 2 to 3 minutes, turning 1 or 2 times. Transfer to a plate; let cool.Stir together mayonnaise, mustard and horseradish in a small bowl. Set aside. Using a small food processor, whirl the olives and brine into a spreadable puree.Grill bread directly over a medium flame, turning often, about 1 minute to slightly char the surface and impart a bit of smokiness. Let cool briefly.Spread about 2 tablespoons hummus on each of 4 bread slices, and top evenly with eggplant, olive puree, roasted red pepper, avocado, tomato, cucumber and arugula. Spread 1 1/2 teaspoons mayonnaise mixture on each of the remaining 4 bread slices. Sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and top the sandwiches. If you like, add a little more arugula for bite. Serve sandwiches whole or cut in half.
Season eggplant with 1/4 teaspoon salt and 1/4 teaspoon pepper. Generously coat with cooking spray. Heat a cast-iron grill pan over medium-high. Working in batches, add eggplant, cut sides down, to pan, and grill 2 to 3 minutes, turning 1 or 2 times. Transfer to a plate; let cool.
Stir together mayonnaise, mustard and horseradish in a small bowl. Set aside. Using a small food processor, whirl the olives and brine into a spreadable puree.
Grill bread directly over a medium flame, turning often, about 1 minute to slightly char the surface and impart a bit of smokiness. Let cool briefly.
Spread about 2 tablespoons hummus on each of 4 bread slices, and top evenly with eggplant, olive puree, roasted red pepper, avocado, tomato, cucumber and arugula. Spread 1 1/2 teaspoons mayonnaise mixture on each of the remaining 4 bread slices. Sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and top the sandwiches. If you like, add a little more arugula for bite. Serve sandwiches whole or cut in half.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)421Calories39gFat48gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
