|
ROASTED
VEGETABLE AND FETA SANDWICH
1
medium eggplant, cut crosswise into 1/2-inch
slices
1 tablespoon extra-virgin olive oil
1 jar (7 ounces) roasted red peppers, drained,
rinsed and chopped
Salt and black pepper to taste
4 ounces feta cheese
2 teaspoons lemon juice
1 teaspoon dried oregano
Pinch of red pepper flakes
1 round loaf country bread, about 9 inches
across
Preheat
broiler or grill. Brush 1/2 tablespoons
of the oil on both sides of eggplant slices.
Grill or broil eggplant 4 minutes per side,
until lightly browned and tender; cool slightly.
Chop eggplant coarsely and mix with red
peppers. Season with salt and pepper.
|
 |
In
small bowl, combine feta, lemon juice, oregano,
red pepper flakes and remaining 1/2 tablespoon
oil; blend until smooth and spreadable.
Slice
loaf in half horizontally, scoop out about 1 inch
of the interior from each half. Spread feta mixture
in bottom of loaf. Spoon eggplant and peppers
over cheese; replace bread top. Cut into wedges
for serving.
Serves
6.
Per
serving: About 315 calories, 11 g proteins, 51
g carbohydrates, 7 g fat, 20% calories from fat,
17 mg cholesterol, 597 mg sodium, 4 g fiber.
[Eating
Light, Women's
Day Special]
|
