Recipe: Middle-Eastern Eggplant Sandwich with Tahini Dressing (grilled)

MIDDLE-EASTERN EGGPLANT SANDWICH

Tahini dressing (recipe follows)
2 medium eggplants, sliced into rounds
5 mm (1/4 inch) thick
1 red onion, sliced into rounds 5 mm (1/4 inch) thick
Olive oil
1 large loaf flat Middle Eastern bread
3 hard-boiled eggs, sliced
2 red ripe tomatoes, sliced
1 bunch arugula
8 sprigs Italian parsley

Brush eggplant and onion slices with olive oil and grill over medium-hot coals on an open or closed grill for 5 to 7 minutes per side or until they are browned and tender.

Carefully slice loaf of bread in half horizontally and spread each half with tahini dressing.

Rinse arugula and parsley and pat dry.

Arrange grilled eggplant, onion, hard-boiled eggs, tomato slices, arugula leaves and parsley sprigs on one half, top with the other half and slice sandwich into serving-sized pieces.

TAHINI DRESSING

3/4 cup tahini
1 garlic clove, minced to a paste
1/2 tsp salt
Juice of 1/2 lemon
3 tbsp water

Combine all ingredients and mix well.

Makes 4 servings
Source: Vegetables On The Grill by Kelly McCune