Smoky Eggplant and Melon Wraps

Name: Smoky Eggplant and Melon Wraps
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: makes 24
Ingredients: 1 medium eggplant (3/4 pound); 1/2 c olive oil; 2 Tbsp low sodium soy sauce; 2 Tbsp apple cider vinegar; 2 Tbsp brown sugar; 2 Tbsp smokey paprika; 1 1/2 tsp cumin; 2 tsp kosher salt; 2 lb cantaloupe, peeled and cut into 24-1" cubes

By Jo Zimny
@EmilyJo

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.

Rating:

★★★★★ 1 vote5

Serves:

makes 24

Prep:

25 Min

Cook:

25 Min

Ingredients

Add to Grocery List

1 medium

eggplant (3/4 pound)
1/2 c

olive oil
2 Tbsp

low sodium soy sauce
2 Tbsp

apple cider vinegar
2 Tbsp

brown sugar
2 Tbsp

smokey paprika
1 1/2 tsp

cumin
2 tsp

kosher salt
2 lb

cantaloupe, peeled and cut into 24-1" cubes

How to Make Smoky Eggplant and Melon Wraps

Step-by-Step

Quarter the eggplant length-wise, and slice into 24 long, very thin strips. Using a mondoline or sharp vegetable peeler.
Whisk 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.
Heat the gas grill to high. Grill eggplant strips for 2 minutes on either side or until the strips are tender and have grill marks.
Wrap 1 strip grilled eggplant around each melon chunk, and secure with a toothpick.
Enjoy!