Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

This recipe is from Cooking Light, but I usually take out all references to "light" "low-fat" and "fat-free" because I think that fake stuff will kill you! Enjoy everything in moderation, but enjoy it fully!


1/4 cup plain yogurt
3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese
2 tablespoons minced fresh parsley
1 tablespoon mayonnaise
1 garlic clove, minced
2 Japanese eggplants (about 1 pound)
Olive oil for brushing
8 (1-ounce) slices ciabatta or sourdough bread
8 (1/4-inch-thick) slices tomato (about 2 tomatoes)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula

Prepare grill. Combine first 5 ingredients in a small bowl, stirring well. Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices; lightly brush eggplant with olive oil. Place eggplant on grill rack; grill 3 minutes on each side or until browned and tender. Remove from grill; cut slices crosswise in half. Place bread slices on grill rack; grill 3 minutes on each side or until lightly toasted.

Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant pieces and 2 tomato slices; sprinkle evenly with salt and pepper. Top each with 1/2 cup arugula. Cover with remaining toast slices.

Tip: How to Prepare and Eat Edamame

To prepare your edamame, rinse in a colander (don't worry about any rusty edges. Farmer Mary Ellen Raymond said the heat will turning them colors, but they taste great regardless) and boil in salted water for 3 to 5 minutes, drain and cool. Toss with more salt, if desired. Pop the beans out of the pod with your...Read more


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Alan Nolte, Nolte Hills Farm, Morrsion MO
Nolte Hills Nursery