Processed lunch meats are some of the worst foods we can eat, health-wise, although if you buy nitrate-free, no antibiotics sliced turkey, it's not bad for you.
If you want something a little more ambitious, not to mention really tasty, try this vegetarian treat.
Recipe: Grilled Eggplant and Portobello Sandwich
(makes 4 sandwiches)
Ingredients:
- 1 clove(s) (small) garlic, chopped
- 1/4 cup(s) low-fat mayonnaise
- 1 teaspoon(s) lemon juice
- 1 medium (about 1 pound) eggplant, cut into 1/2-inch cubes
- 2 large portobello mushroom caps, gills removed
- Canola or olive oil cooking spray
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground pepper
- 8 slice(s) whole-wheat sandwich bread, lightly grilled or toasted
- 2 cup(s) arugula or spinach, stemmed and chopped if large
- 1 large tomato, sliced
- Preheat grill to medium-high.
- 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.
- 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.
- 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.
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