How to make
1Medium eggplant, sliced in generous 1/2-inch (1 cm) thick rounds (skin on)
2 tbsp (25 mL)PC®Blue Menu®Omega Oil
1/2 tsp (2 mL)Hot pepper flakes
1/2 tsp (2 mL)Salt
1/4 tsp (1 mL)Freshly ground black pepper
4PC®Blue Menu®Thins Whole Grain Round White Buns
1/2 cup (125 mL)PC®Spicy Hummus Chick Pea Dip & Spread
16Thin slices cucumber
4Thick slices ripe tomato
1 cup (250 mL)Alfalfa sprouts
2 cups (500 mL)Baby arugula
How to make
- Step 1
Preheat oven to 400°F (200°F). Line baking sheet with parchment paper.
- Step 2
Score shallow crosshatch marks on both sides of each eggplant slice using very sharp knife and making parallel cuts a scant 1/4-inch (5 mm) deep and 1/2-inch (1 cm) apart. In bowl, toss together eggplant, oil, hot pepper flakes, salt and pepper. Place flat on prepared baking sheet. Bake for 15 minutes. Turn pieces over; bake another 15 minutes or until golden and tender. Cool on baking sheet.
- Step 3
Open up buns; spread hummus evenly over cut sides of each bun. Divide eggplant, cucumber, tomatoes, sprouts and arugula evenly among bun bottoms. Top each with hummus-spread bun top. Serve immediately or wrap and chill for up to 12 hours.