VEGETABLE FETA SANDWICH

1 Medium Eggplant, cut crosswise into 1/2" slices 1 Tablespoon Olive Oil 1 Jar Roasted Red Peppers, drained, rinsed, chopped Pepper to Taste

4 Ounces Feta Cheese 2 Tablespoons Lemon Juice 1 Teaspoon Oregano Pinch Red Pepper Flakes 1 Round Loaf Country Bread, about 9”

Preheat broiler. Brush 1/2 tablespoon oil on both sides of the eggplant slices. Broil for 4minutes, per side. Cool. Chop coarsely and mix with the red peppers. Season with pepper. In a bowl combine the next 4 ingredients, and the remaining 1/2 tablespoon oil. Blend until spread-able. Slice loaf in half, horizontally. Scoop out about 1” of the interior from each half. Spread feta mixture on the bottom loaf. Place eggplant mixture on top. Replace the other half loaf on top. Cut into 6 wedges and serve.

SERVINGS 6; CALORIES 315; FAT 7 g; PROTEIN 11 g; CARBS 51 g; FIBER 4 g; CHOL 17 mg; SODIUM 597 mg SERVING SIZE= 1/6 of Loaf

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Updated 10/05/01