Grilled Eggplant Panini - 36g Carbs, 7g Fiber
From Eating Well Magazine
Yield: 4 sandwiches
Active Time: 35 minutes
Total Time: 35 minutes
Ease of preparation: Easy
Grilled eggplant is one of life’s simpler pleasures: creamy and rich.
Look for medium-size, purple eggplants with firm skins and no mushy
spots. This end-of-summer treat will be even tastier if you can find
the vegetables at a local farmstand�or in your own backyard!
2 Tbsp reduced-fat mayonnaise
2 Tbsp chopped fresh basil
2 Tbsp extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 tsp garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion
1. Preheat grill to medium-high.
2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon
oil, lightly brush both sides of eggplant and sprinkle each slice with
garlicsalt. With the remaining 1 tablespoon oil, brush one side of
each slice of bread.
3. Grill the eggplant for 6 minutes, turn with a spatula, top with
cheese, and continue grilling until the cheese is melted and the
eggplant is tender, about 4 minutes more. Toast the bread on the
grill, 1 to 2 minutes per side.
4. To assemble sandwiches: Spread basil mayonnaise on four slices of
bread. Top with the cheesy eggplant, red peppers, onion and the
remaining slices of bread. Cut in half and serve warm.
Per serving:
337 Calories, 16g Fat (6g Sat, 6g Mono), 22mg Cholesterol, 36g Carbs,
12g Protein, 7g Fiber, 659mg Sodium
Nutrition bonus:
Folate (28% daily value), Calcium (25%dv), Selenium (23%dv), Iron (15%dv)
2 Carbohydrate Servings
Looks exotic, tastes fabulous. - Alice, Me