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Export 18 ingredients for grocery delivery
Step 1
Slice eggplant into 1/2 inch slices (I used a Mandoline)
Step 2
Lay slices on a cookie sheet and generously salt; set aside
Step 3
After 30 minutes, flip slices over and salt again; set aside
Step 4
Then, rinse all salt off the eggplant and place it on paper towels to dry
Step 5
Combine marinade ingredients
Step 6
Lay eggplant back on cookie sheet; pour marinade over the top and cover
Step 7
Refrigerate for at least 30 minutes
Step 8
TAHINI DRESSING OR SUBSTITUTE OIL-FREE HUMMUS FOR A LOWER FAT OPTION
Step 9
In a one-cup blender, add all ingredients and blend until smooth.
Step 10
TIP: Add tahini last to avoid it sticking to the bottom of the blender
Step 11
PREPARE VEGETABLES
Step 12
Cut tomatoes and lettuce; set aside
Step 13
If using raw red onions, cut into slivers or drain pickled red onions and place on a paper towel to dry.
Step 14
GRILLING EGGPLANT
Step 15
Pre-heat grill to low
Step 16
Place eggplant slices directly on the grill
Step 17
Cook 4 minutes on each side; set aside
Step 18
Preparing the sandwich
Step 19
Turn the oven on broil on low
Step 20
Place hoagie buns slightly open and place them on a baking sheet
Step 21
Broil for 3 minutes until lightly toasted.
Step 22
Remove from the oven and place grilled eggplant into the center of the bun; add a small about of tofu feta cheese.
Step 23
Return to the oven for 2 minutes to heat slightly.
Step 24
Remove from the oven and add lettuce, tomato, onions, parsley, and top with tahini sauce.
Step 25
For a lower-fat option, skip the tahini and use oil-free hummus instead.
Step 26
Roll like a burrito, pulling both sides in and rolling tightly.
Step 27
I served with oil-free steak fries.
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