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

1. Preheat broiler.
2. On rack of a broiler pan arrange aubergine slices in one layer, seasoning both sides with salt and pepper.
3. Broil aubergine about 4 inches from heat, turning once, till golden brown, 3 to 5 min on each side.
4. In a food processor puree chick-peas, parsley, garlic paste, water, lemon juice, and salt and pepper to taste till smooth.
5. In a bowl toss together arugula, oil, vinegar, and salt and pepper to taste.
6. Spread chick-pea puree proportionately on 2 bread slices and top each slice with half of aubergine slices, half of arugula mix, and remaining 2 bread slices.
7. Makes 2 sandwiches

aubergine, chickpeas, parsley, garlic, water, lemon juice, arugula, olive oil, redwine vinegar, countrystyle white bread

Taken from cookeatshare.com/recipes/aubergine-and-arugula-sandwiches-with-chick-pea-spread-71330 (may not work)