- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2009
Ingredients
Romano Mayo:
Method
Peel eggplant; cut into 1/2-inch (1 cm) thick slices. Sprinkle with salt. Let stand in colander until moisture seeps out, about 10 minutes. Pat dry with paper towel.Whisk together oil, lemon juice, thyme and pepper; brush half over eggplant. Place on greased grill over medium heat; close lid and grill, turning once and brushing with remaining oil mixture, until tender, about 10 minutes.
Romano Mayo: Meanwhile, in small bowl, whisk together mayonnaise, cheese, lemon juice and pepper; set aside.
Cut focaccia loaf into 4 pieces; cut each in half lengthwise. Sandwich eggplant, Romano Mayo, tomatoes and basil in focaccia.
More eggplant recipes:
Nutritional facts Per serving: about
- Sodium 987 mg
- Protein 11 g
- Calories 490.0
- Total fat 23 g
- Potassium 298 mg
- Cholesterol 9 mg
- Saturated fat 4 g
- Total carbohydrate 64 g
%RDI
- Iron 36.0
- Folate 55.0
- Calcium 5.0
- Vitamin A 7.0
- Vitamin C 17.0
