More About Vegan Cashew Cream of Broccoli Soup
Total Time
Prep: 20 min.+ standing Grill: 10 min.
Makes
6 servings
Ingredients
1 large eggplant
1 teaspoon kosher salt, divided
1/4 cup olive oil, divided
3 tablespoons honey
1 teaspoon coarsely ground pepper
1/4 cup balsamic glaze, divided
1 loaf (1 pound) unsliced Italian bread
2 large tomatoes, cut into 1/4-inch slices
1 pound fresh mozzarella cheese, thinly sliced
2 cups fresh arugula
1/2 cup fresh basil leaves, julienned
Directions
Peel and slice eggplant lengthwise into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.
Brush eggplant slices with 2 tablespoons oil. Drizzle with honey; sprinkle with 1/2 teaspoon salt and pepper. Grill eggplant, covered, over medium heat until tender, 3-4 minutes per side. Drizzle with 2 tablespoons balsamic glaze.
Cut bread in half horizontally. Drizzle cut sides with remaining 2 tablespoons olive oil and 2 tablespoons balsamic glaze. Layer eggplant, tomato and mozzarella slices on bread bottom; top with arugula and basil. Replace top. Cut crosswise into 6 slices.
Nutrition Facts
1 piece: 600 calories, 28g fat (12g saturated fat), 59mg cholesterol, 856mg sodium, 64g carbohydrate (22g sugars, 6g fiber), 22g protein.
Prep: 20 min.+ standing Grill: 10 min.
Makes
6 servings
Ingredients
1 large eggplant
1 teaspoon kosher salt, divided
1/4 cup olive oil, divided
3 tablespoons honey
1 teaspoon coarsely ground pepper
1/4 cup balsamic glaze, divided
1 loaf (1 pound) unsliced Italian bread
2 large tomatoes, cut into 1/4-inch slices
1 pound fresh mozzarella cheese, thinly sliced
2 cups fresh arugula
1/2 cup fresh basil leaves, julienned
Directions
Peel and slice eggplant lengthwise into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.
Brush eggplant slices with 2 tablespoons oil. Drizzle with honey; sprinkle with 1/2 teaspoon salt and pepper. Grill eggplant, covered, over medium heat until tender, 3-4 minutes per side. Drizzle with 2 tablespoons balsamic glaze.
Cut bread in half horizontally. Drizzle cut sides with remaining 2 tablespoons olive oil and 2 tablespoons balsamic glaze. Layer eggplant, tomato and mozzarella slices on bread bottom; top with arugula and basil. Replace top. Cut crosswise into 6 slices.
Nutrition Facts
1 piece: 600 calories, 28g fat (12g saturated fat), 59mg cholesterol, 856mg sodium, 64g carbohydrate (22g sugars, 6g fiber), 22g protein.
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