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Ingredients
- 1 medium (1-pound) eggplant, cut into 24 extra-thin rounds*
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons coconut sugar or turbinado sugar
- 1/2 teaspoon + 1/4 teaspoon sea salt, or to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 Hass avocado, pitted and peeled
- 2 teaspoons fresh lemon juice
- 12 small (1-ounce) whole-wheat dinner rolls, split, fresh or lightly grilled
- 2 small/medium vine-ripened tomatoes, cut into 8 slices each
- Freshly ground black pepper to taste
- 1 ounce fresh baby arugula
View Full Recipe at Jackie Newgent
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 76g | |
| Calories 372 | |
| Calories from Fat 361 | 97% |
| Total Fat 40.86g | 51% |
| Saturated Fat 5.65g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2338mg | 97% |
| Potassium 121mg | 3% |
| Total Carbs 2.95g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.92g | 1% |
| Protein 0.83g | 1% |
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