Aubergine And Arugula Sandwiches With Chick Pea Spread Recipe

• 1 3/4 lb Hard aubergine, cut into 1/2-inch-thick slices
• 1 c. Canned chick-peas, rinsed and liquid removed
• 1/4 c. Fresh parsley leaves, washed well and spun dry
• 1 sm Garlic clove, minced and mashed to a paste with 1/2 tsp. salt
• 2 Tbsp. Water
• 1 1/2 Tbsp. Fresh lemon juice
• 2 c. Arugula, washed well and spun dry
• 1 tsp Extra virgin olive oil
• 1 tsp Red-wine vinegar
• 4 lrg Slices fat-free country-style white bread (about 1 oz each), toasted lightly

Directions