Roasted Aubergine Filled Baguette

by Sus
(USA)

Lovely aubergines or eggplant as they are known in the States

Lovely aubergines or eggplant as they are known in the States

Lovely aubergines or eggplant as they are known in the States
Choose healthy wholemeal baguettes for your roasted aubergine filling
The usual white baguette is ok if eaten occasionally
You can fill your baguettes with a variety of different fillings to ring the changes

1/2 cup nonfat plain yogurt

1 1/2 tsp. Dijon mustard
1 eggplant (approximately
1 pound), sliced into 1/2" rounds
2 green bell peppers, cored and cut
into 1/2" slices
1 tomato, cut into 1/2" slices
1/2 onion, cut into 1/2" slices
1/2 pound white mushrooms, cut
into 1/4" slices
1 24"-long thin French baguette


Preheat the oven to 350 degrees F. In a small bowl, whisk together the yogurt and mustard. Refrigerate until ready to use.

On a large parchment-lined nonstick baking sheet, place the eggplant, green pepper, tomato, onion, and mushroom slices in a single layer. (It may be necessary to use 2 sheets.) Roast the vegetables for 30 minutes, or until tender but not dry.

Slice the baguette lengthwise and spread each side with the yogurt and mustard mixture. Layer the roasted vegetables over the spread on half of the baguette. Cover with the second half of the baguette and cut the loaf into four 6" sandwiches. Serves 4.

PER SERVING

Calories: 260
Sodium: 500 mg
Protein: 12 grams
Carbs: 50 grams
Fiber. 6 grams
Cholesterol: 0 mg
Fat: 2 grams
(5% of calories)
Sat. Fat: 1 gram
(2% of calories)

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Oct 23, 2010
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Sounds great
by: Anonymous

I love Aubergine and am always looking for new recipes with this veggie -can't wait to try this one.

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