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Ingredients
- 1 x red pepper roasted (instructions below)
- 1 sm eggplant or possibly medium salt and pepper Good bread-we used english muffin bread Fresh basil
Directions
- Roast red pepper by placing it in an over or possibly toaster oven at 450 degrees.
- Assoon as one side starts to char, turn it over. Repeat till all sides are lightly charred. Remove and place in plastic or possibly paper bag. Close bag, and letpepper steam for 5 - 10 min. Remove and peel skin and cut out stem and seeds. Cut into large quarters.
- Slice eggplant across or possibly lengthwise about 1/4-1/3 inch wide. Spray a non-stickpan with Pam. Place slices of eggplant in pan, sprinkle with salt and pepper, and roast over medium high heat till they are tender, but not soggy and turning black (they will do this if cooked too long-but they will still be edible). Toast slices of bread, layer on eggplant and peppers. I served itwith fresh tomato and basil on the sandwich, and a drizzle of extra virgin olive oil.
- Low-fat provolone might make a nice addition as well.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 468g | |
| Calories 119 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 1059mg | 30% |
| Total Carbs 27.03g | 7% |
| Dietary Fiber 14.7g | 49% |
| Sugars 12.82g | 9% |
| Protein 4.71g | 8% |
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