Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) olive oil

  2. 3 clove(s) garlic , sliced 1 can(s) (19-ounce) white kidney (cannellini) beans , drained and rinsed 1 tablespoon(s) lemon juice

  3. 1 teaspoon(s) chopped fresh rosemary leaves , or substitute 1/4 teaspoon crushed dried rosemary 5 teaspoon(s) salt

  4. 1/2 teaspoon(s) ground black pepper

  5. 1 (1-pound) eggplant , cut crosswise into 1/4-inch-thick slices 4 slice(s) (3/4-inch-thick) sourdough or peasant bread

  6. 1 cup(s) arugula leaves or green-leaf lettuce

  7. 1/2 medium red onion , thinly sliced crosswise and separated into rings

Instructions Jump to Ingredients ↑

  1. In small saucepan, heat oil over medium heat. Add garlic and cook 2 to 3 minutes or until garlic browns lightly. Transfer garlic and 2 tablespoons olive oil to food processor fitted with chopping blade; add beans, lemon juice, rosemary, salt, and pepper; process until smooth. Set bean mixture aside.

  2. Heat indoor grill or nonstick grill pan over medium heat. Place eggplant in medium-size bowl. Brush remaining 2 tablespoons garlic-flavored oil over both sides of each eggplant slice, coating evenly. Grease grill top or pan with vegetable oil or nonstick cooking spray. Grill eggplant slices 3 to 4 minutes on each side or until softened. Return eggplant to bowl after grilling. Grill bread slices just until lightly toasted -- about 10 to 15 seconds on each side. Place one bread slice on each of 4 individual plates.

  3. Reserve 1/4 cup bean mixture. Divide and evenly spread remaining bean mixture among bread slices. Place alternating layers of arugula and eggplant slices on each sandwich. Top each with 1 tablespoon of remaining bean mixture and some onion rings before serving.


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