Eggplant and Arugula Sandwiches with Chick-Pea Spread

• a 3/4-pound firm eggplant, cut into 1/2-inch-thick slices
• 1 cup canned chick-peas, rinsed and drained
• 1/4 cup fresh parsley leaves, washed well and spun dry
• 1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
• 2 tablespoons water
• 1 1/2 tablespoon fresh lemon juice
• 2 cups arugula, washed well and spun dry
• 1 teaspoon olive oil
• 1 teaspoon red-wine vinegar
• 4 large slices fat-free country-style white bread (about 1 ounce each), toasted lightly

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

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

Taken from www.epicurious.com/recipes/food/views/eggplant-and-arugula-sandwiches-with-chick-pea-spread-12210 (may not work)