Healthy Cooking
Grilled Eggplant Sandwiches
In this mouth-watering vegetarian sandwich, eggplant stands in for the bread. Add slices of roasted sweet red pepper and arugula if you like.
Ingredients
| 1 | eggplant (about 1 lb/500 g) |
| 1 tbsp | olive oil |
| 1/4 tsp | each salt and pepper |
| 3 oz (90 g) | Fontina cheese, thinly sliced |
| 16 | fresh basil leaves |
Directions
Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Brush each side with oil; sprinkle with salt and pepper.
Place on greased grill over medium-high heat; close lid and cook for 8 minutes. Turn eggplant; top half of the slices with cheese. Cook, covered, for about 7 minutes or until eggplant is softened and cheese is melted. Dividing evenly, place basil leaves on cheese; top with remaining plain slices of eggplant.
Makes 4 servings. Nutritional information Per serving: about 145 calories, 6 g protein, 10 g fat, 8 g carbohydrate.
Source: http://www.canadianliving.com
WHY EGGPLANT?
The eggplant is a member of the nightshade family, so its relatives include the potato, tomato and bell pepper. While commonly thought of as a vegetable, the eggplant is actually a fruit, and more specifically, it is a berry! While available year-round, eggplants are at their peak in August and September. So whether you call it a fruit or a vegetable, an eggplant, aubergine, brinjal, mlanzana, garden egg or patlican, this is the time of year to enjoy eggplant at its finest!More recipes with Eggplant
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