Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches

Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches
22 Ingredients
  • ½ lb silken tofu
  • 2 Tbsp freshly squeezed lemon juice
  • 2 Tbsp minced fresh parsley
  • 1 garlic clove, minced
  • ½ tsp agave nectar
  • ½ tsp dijon mustard
  • 2 Tbsp extra-virgin olive oil
  • ½ tsp paprika
  • a few pinches of cayenne
  • coarse sea salt
  • freshly ground white pepper
  • ¼ cup minced green onion (green and white parts)
  • ½ cup loosely packed peeled and coarsely grated celery root (celeriac)
  • ¼ cup extra-virgin olive oil
  • 1 tsp coarse sea salt
  • ¼ tsp cayenne
  • ½ tsp freshly ground black pepper
  • 1 medium-size eggplant (about 1 pound), sliced crosswise into 1/2-inch rounds
  • 2 medium-size red onions, sliced crosswise into 1/2-inch rounds
  • 4 heirloom tomatoes, cut crosswise into 1/2-inch slices
  • 1 loaf of rustic bread cut diagonally into eight 1/2-inch slices
  • freshly ground white pepper
Nutrition
280
14% daily value
8 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

20% 13

Saturated

10% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

11% 34

Carbs (net)

- 28

Fiber

21% 5

Sugars

- 8

Sugars, added

- 0

Protein

18% 9

Cholesterol

- 0

Sodium

24% 584

Calcium

15% 148

Magnesium

12% 52

Potassium

10% 474

Iron

15% 3

Zinc

10% 1

Phosphorus

22% 155

Vitamin A

4% 38

Vitamin C

18% 16

Thiamin (B1)

23% 0

Riboflavin (B2)

15% 0

Niacin (B3)

22% 4

Vitamin B6

17% 0

Folate equivalent (total)

21% 83

Folate (food)

- 66

Folic acid

- 10

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

35% 42
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