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Roasted Vegetable And Feta Sandwich

sandwiches, cheese, vegetarian

1 medium eggplant
--about 1 pound
1 tablespoon extra-virgin olive oil; divided
7 ounces roasted red peppers; drained
--rinsed and chopped
salt; to taste
freshly ground black pepper; to taste
4 ounces fete cheese
--preferably imported
2 teaspoons fresh lemon juice
1 teaspoon dried oregano
1 pinch red pepper flakes
1 round loaf country bread
--about 9 inches across

1. Prepare grill or preheat broiler. Cut eggplant crosswise into 1/2-inch-thick slices. Brush 1/2 tablespoon oil over both sides of eggplant slices. Grill or broil about 3 to 4 minutes per side, until lightly browned and tender. Let cool slightly. Chop eggplant coarsely and mix with red peppers. Season with salt and pepper.

2. In small bowl, mash feta with fork. Add lemon juice, oregano, red pepper flakes and the remaining 1/2 tablespoon oil; blend until smooth and spreadable. Season with black pepper.

3. Slice loaf in half horizontally; scoop out about 1 inch of the soft interior from each half. Spread feta in bottom half of loaf. Spoon chopped eggplant and peppers over cheese; place bread top firmly on bottom half. Cut into wedges. Serve immediately, or wrap and store in a cool place up to 8 hours.

Makes 6 servings. Preparation time: 15 minutes. Cooking time: 8 minutes.

Per serving: About 236 cal, 8 g pro, 32 g car, 9 g fat, 34% cal from fat, 17 mg chol, 554 mg sod, 4 g fiber

Reprinted with permission from the Eating Well New Favorites Cookbook (Eating Well Books, 1995).

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 6 servings

Preparation Time: 0:00

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