Eggplant and Arugula Sandwiches with Chick-Pea Spread
| Yield: | 1 Servings |
| Categories: |
| 1 3/4 | lb | Firm eggplant; cut into 1/2-inch-thick slices |
| 1 | c | Canned chick-peas; rinsed and drained |
| 1/4 | c | Fresh parsley leaves; washed well and spun dry |
| 1 | sm | Garlic clove; chopped and mashed to a paste with 1/2 teaspoon salt |
| 2 | tb | Water |
| 1 1/2 | tb | Fresh lemon juice |
| 2 | c | Arugula; washed well and spun dry |
| 1 | ts | Olive oil |
| 1 | ts | Red-wine vinegar |
| 4 | lg | Slices fat-free country-style white bread; (about 1 ounce each), toasted lightly |
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