Fire up the grilll

26 Jul

By Alya Alyssa Kattan

This is for all you grill lovers!  If  you’re looking for a meatless option for your next barbeque, try this delicious recipe.  It’s low in fat and calories.

Grilled Eggplant & Portobello Sandwich

Servings: 4


  • 1 small clove garlic, chopped
  • 1/4 cup low-fat mayonnaise
  • 1 teaspoon lemon juice
  • 1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
  • 2 large or 3 medium portobello mushroom caps, gills removed
  • Canola or olive oil cooking spray
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 8 slices whole-wheat sandwich bread, lightly grilled or toasted
  • 2 cups arugula, or spinach, stemmed and chopped if large
  • 1 large tomato, sliced


  1. Preheat grill to medium-high.
  2. Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
  3. Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
  4. Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

Nutrition Facts

Amount Per Serving: Calories: 209 | Total Fat: 3g | Protein: 10g | Carbs: 37g | Fiber: 9g | Sodium: 696 mg | 0 mg Cholesterol

Courtesy of


2 Responses to “Fire up the grilll”

  1. foteini July 26, 2011 at 12:18 PM #

    Great post! I will try this recipe 🙂

  2. Amy July 30, 2011 at 4:10 AM #

    Looks delicious! Thanks for posting! Will try this out.

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