Guest guest Posted May 30, 2001 Report Share Posted May 30, 2001 * Exported from MasterCook * Eggplant Arugula Disks Recipe By :A Celebration of Wellness Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant -- sliced into 8 rounds 8 halves sundried tomato (packed in olive oil) 8 stems arugula -- washed and patted dry olive oil as needed for grilling 1/2 lemon -- cut in wedges Heat griddle or grill. Prepare eggplant and lightly brush with olive oil. Grill for a few minutes on each side until soft. Squeeze lemon on top. Sliver sundried tomatoes and place a few on each eggplant round. Lay an arugula spear on top. Arrange on a platter with olives, cucumber, or other chilled antipasto. Roll up or eat " taco style. " Description: " A pleasing appetizer of grilled eggplant, topped with sundried tomato and arugula. " Copyright: " 1992 by James Levin, M.D. and Natalie Cederquist " Yield: " 8 eggplant disks " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 1g Fat (5.7% calories from fat); 5g Protein; 31g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 5 1/2 Vegetable; 0 Fruit. Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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