Preparation time, 40 minutes. Makes 4 servings.
Ingredients
4 ounces pitted kalamata olives, rinsed
4 ounces sun-dried tomatoes, coarsely chopped (not oil packed)
2 tablespoons capers, rinsed
1 clove garlic, coarsely chopped
2 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil
8 slices crusty whole-grain bread
1 medium eggplant (about 3/4 pound) ends trimmed, thinly sliced crosswise
2 large fresh tomatoes, thinly sliced
1/2 cup fresh basil leaves, coarsely chopped
Olive oil cooking spray
Directions
To make the tapenade, in a food processor or blender, combine the olives, sun-dried tomatoes, capers, garlic, vinegar and olive oil. Process to a chunky puree, scraping down the sides as needed. Set aside.
Preheat a gas grill to medium or prepare a charcoal grill.
Spread the tapenade evenly over one side of each slice of bread. Set aside.
Place the eggplant slices on the grill and cook until golden brown and tender, about 5 to 6 minutes per side.
Divide the eggplant slices among four slices of bread, arranging the eggplant over the tapenade. Top the eggplant with tomato slices, then sprinkle with chopped basil.
Firmly press a second slice of bread on top of each to make sandwiches.
Lightly spray both sides of the sandwiches with cooking spray.
Grill the sandwiches until the filling is hot and the bread is browned and crisp, turning them carefully with a spatula, 2 to 4 minutes per side.
Cut each sandwich in half to serve.
Per serving: 361 calories; 117 calories from fat; 13 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 57 g carbohydrate; 12 g protein; 12 g fiber; 907 mg sodium.
