smoky eggplant and melon wraps
(1 rating)
The sweetness of the cantaloupe really pairs well with the spicy smoky bite of the eggplant. I made extra, since I gave the left overs for hubby to take to work. I used Xylitol instead of brown sugar to keep this sugar free.
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(1 rating)
yield
serving(s)
prep time
25 Min
cook time
25 Min
Ingredients For smoky eggplant and melon wraps
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1 mdeggplant (3/4 pound)
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1/2 colive oil
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2 Tbsplow sodium soy sauce
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2 Tbspapple cider vinegar
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2 Tbspbrown sugar
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2 Tbspsmokey paprika
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1 1/2 tspcumin
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2 tspkosher salt
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2 lbcantaloupe, peeled and cut into 24-1" cubes
How To Make smoky eggplant and melon wraps
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1Quarter the eggplant length-wise, and slice into 24 long, very thin strips. Using a mondoline or sharp vegetable peeler.
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2Whisk together oil, soy sauce, vinegar, sugar, paprika, cumin and salt in a 9" square baking dish. Add the eggplant strips and let marinate for 10 minutes.
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3Heat the gas grill to high. Grill eggplant strips for 2 minutes on either side or until the strips are tender and have grill marks.
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4Wrap 1 strip grilled eggplant around each melon chunk, and secure with a toothpick.
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5Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Smoky Eggplant and Melon Wraps:
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