EGGPLANT SANDWICHES with CILANTRO HUMMUS
Try this EGGPLANT SANDWICHES with CILANTRO HUMMUS recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- salt & pepper
- cheese
- 1 tablespoon garlic
- 8 slices bread toasted
- sandwiches:
- sliced tomato
- roasted red peppers
- eggplant:
- 1 pound fresh eggplant
- cilantro hummus:
- 15 ounces canned garbanzo beans rinsed and drained
- 2 - 4 tablespoons water start with 2 add more as needed for consistency
- big handful cilantro i use the whole bunch from the store, cutting away only the last bit of stem
- dagwood add-ons:
- soft lettuce tossed, with bit of olive oil and red wine vinegar
- Carbohydrate 107.998622600977 g
- Cholesterol 51.975 mg
- Fat 24.8925684516325 g
- Fiber 20.6345855756469 g
- Protein 34.8206609029084 g
- Saturated Fat 11.435937559085 g
- Serving Size 1 1 Recipe (1062g)
- Sodium 2320.20611103812 mg
- Sugar 87.3640370253305 g
- Trans Fat 2.18637325863993 g
- Calories 782 calories
EGGPLANT Slice the eggplant crosswise in eight half-inch slices and transfer to a baking sheet covered with foil. Season with salt and pepper. (Don't skip this step.) Place tray about four inches from the broiler and broil until golden, 4 - 5 minutes per side. HUMMUS Mix all the hummus ingredients in the food processor until smooth. SANDWICHES To assemble, spread thick layer of hummus on hot bread. (You may have leftover hummus for more sandwiches.) Top each piece of toast with a slice of eggplant, then with any add-ons.
