Roasted Rutabaga and Eggplant Sandwich with Remoulade Sauce

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If you enjoy rutabaga, as do I, you'll enjoy this!

 

 

* Exported from MasterCook *

 

Roasted Rutabaga and Eggplant Sandwich with Remoulade Sauce

 

Recipe By :Phyllis Magida and Sue Spitler - Skinny Vegetarian Entrees

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup buttermilk

1/4 cup egg substitute

1 teaspoon Tabasco sauce

2 cups fine breadcrumbs -- made in blender or food processor

from reduced-calorie bread (about 6 slices)

1/4 teaspoon salt

1/8 teaspoon white pepper

8 large round rutabaga slices and 8 large round

eggplant slices -- each 1/3-inch thick

8 4-inch bakery quality kaiser or butterflake rolls -- split for

sandwiches

16 leaves curly lettuce, red or green

8 slices large firm tomato

REMOULADE SAUCE

1 cup soft tofu

3 tablespoons canola oil

2 teaspoons lemon juice

1/4 teaspoon salt

1/4 teaspoon turmeric

1/4 teaspoon dry mustard

1/8 teaspoon cayenne pepper

1/8 teaspoon white pepper

2 tablespoons parsley -- minced

1 tablespoon sweet pickle relish

2 teaspoons green onions, green parts only -- minced

2 teaspoons small capers -- pressed in strainer to extract liquid

 

Preheat oven to 400F. Line cookie sheet with baking parchment. Combine

buttermilk, egg substitute, and Tabasco sauce in large plastic bag. Mix crumbs

with salt and pepper and distribute in flat baking pan.

Place rutabaga and eggplant slices in plastic bag with buttermilk mixture and

let stand 15 minutes, turning occasionally. Remove slices one by one and press

both sides into crumbs. Place coated slices on lined cookie sheet.

Bake 15 minutes, turn vegetables, and bake another 5 minutes. Remove eggplant

and allow to cool. Continue baking rutabaga another 20-25 minutes or until

soft.

While vegetables bake, make sauce. Place tofu, oil, lemon juice, salt,

turmeric, dry mustard, cayenne, and white pepper in food processor or blender

container. Process untill well mixed. Spoon into bowl. Stir in parsley,

relish, scallions, and capers.

Assemble sandwich as follows: Spread 1 tablespoon sauce on each half of roll.

Place 1 lettuce leaf on bottom half of roll. Add 1 slice rutabage, 1 slice

tomato, 1 slice eggplant, and 1 lettuce leaf, before closing sandwich with top

half of roll. Serve immediately.

 

Description:

" This sandwich includes a delicious tofu-based remoulade sauce that

requires no cooking but adds a very special flavor. "

 

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Per serving: 74 Calories (kcal); 6g Total Fat; (75% calories from fat); 2g

Protein; 3g Carbohydrate; 1mg Cholesterol; 199mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0