Aubergine And Arugula Sandwiches With Chick Pea Spread Recipe


  • 1 3/4 lb Hard aubergine, cut into 1/2-inch-thick slices
  • 1 c. Canned chick-peas, rinsed and liquid removed
  • 1/4 c. Fresh parsley leaves, washed well and spun dry
  • 1 sm Garlic clove, minced and mashed to a paste with 1/2 tsp. salt
  • 2 Tbsp. Water
  • 1 1/2 Tbsp. Fresh lemon juice
  • 2 c. Arugula, washed well and spun dry
  • 1 tsp Extra virgin olive oil
  • 1 tsp Red-wine vinegar
  • 4 lrg Slices fat-free country-style white bread (about 1 oz each), toasted lightly


Preheat Broiler. On Rack Of A Broiler Pan Arrange Aubergine Slices In One Layer, Seasoning Both Sides With Salt And Pepper. Broil Aubergine About 4 Inches From Heat, Turning Once,…

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