Grilled Eggplant and Portobello Sandwich is a perfect option as a vegetarian alternative. Enriched with exotic flavors, it is worth giving a shot.

Grilled Eggplant and Portobello Sandwich
4 Servings
Ready in 25 minutes

A good vegetarian dish not only requires some careful thought and construction but a smart mindset to conquer the taste buds. One of the most essential requirements that a vegetarian dish needs to have is a striking balance of textures and flavors. Moreover it should also have the inherent capability to satiate the appetite without relying on meat or cheese.

When you have a party or an evening planned up and you have a number of vegetarians along with the meat consuming ones, Grilled Eggplant and Portobello Sandwich is a perfect option as a vegetarian alternative. Enriched with exotic flavors, it is worth giving a shot.

Ingredients

• 1 teaspoon lemon juice
• 1 Cup low-fat mayonnaise
• 1 small clove chopped garlic
• Canola or olive oil cooking spray
• 1 medium egg-pant, sliced into rounds
• 2 large Portobello mushroom caps with gills removed
• 1 large sliced tomato
• 2 cups arugula, or spinach
• 8 slices of lightly toasted whole wheat sandwich bread
• ½ teaspoon salt
• ½ teaspoon freshly grounded pepper

Procedure

• After pre heating for a while mash the garlic with the back of the spoon and combine the mayonnaise, lemon juice in a small bowl and set it aside.
• Take the mushroom caps with cooking spray and coat both sides of egg plant rounds with it and season with pepper and salt. Grill each side of the eggplant for 2-3 minutes and cook for 3-4 minutes mushrooms. Slice the mushroom, when it is cool enough.
• Take bread and spread one and half teaspoon garlic mayonnaise. Now layer the egg plant, arugula and tomato slices on four slices of bread and top the bread left.