From Eating Well 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.

Ingredients

4 serv.

small garlic clove, chopped↗1
cup low-fat mayonnaise↗1⁄4
teaspoon lemon juice↗1
medium eggplant (about 1 pound)↗1
medium portobello mushroom caps, gills removed↗3
tablespoons olive oil↗3
teaspoon salt↗1⁄2
teaspoon fresh ground pepper↗1⁄2
slices whole wheat bread, lightly grilled↗8
cups arugula or 2 cups spinach, stemmed and chopped if large↗2
large tomatoes, sliced↗1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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