Roasted eggplant and onion sandwich with arugula and chicken

Roasted EggplantOnionSandwichArugulaChicken
Dinner tonight, October 20, 2014
Dinner tonight, April 30, 2013
One of my favourite Sandwich, good for lunch, picnic or dinner
4 Servings

  • 8 slices Whole Grain Bread (Toast If You Want)
  • 1 medium Eggplant, sliced into ½ inch slices
  • 1 medium Size Onion, sliced into ½-inch slices
  • 1 teaspoon Of Olive Oil Or Olive Oil Spray
  • ¼ teaspoon Salt
  • Freshly Ground Pepper
  • 250 g Arugula
  • 2 teaspoons Light Mayonnaise (Such As Hellmann's Light)
  • 450 g Skinless Rotisserie Chicken, cut off the bone and sliced

1) Preheat oven to 200 ℃ (400 degrees). Lightly coat eggplant and onion with olive oil; salt and pepper to taste.

2) Roast until slightly browned and tender; approximately 20 minutes.

3) Assemble sandwiches by placing bread on plate, spread with ¼ teaspoon mayonnaise, top with sliced chicken, follow with arugula, then eggplant, then roasted onion. Top with slice of bread spread with ¼ teaspoon mayonnaise. Eat immediately.

NOTE : Round out the meal with a small salad, lightly dressed.The calcium content of this sandwich varies depending on the bread; we analysed it with a whole wheat bread with 150 mg calcium per slice.

Nutritional notes:
1 Serving
Calories: 357
Protein: 30g
Carbohydrates: 47g
Dietary Fiber: 11g
Total Fat: 9g
Saturated Fat: 1.8g
Cholesterol: 64mg
Calcium: 345mg
Sodium: 565mg
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