Smoky Eggplant and Melon Wraps

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 vote

Serves:

makes 24

Prep:

25 Min

Cook:

25 Min

Ingredients

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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

1Quarter the eggplant length-wise, and slice into 24 long, very thin strips. Using a mondoline or sharp vegetable peeler.
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.
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.
4Wrap 1 strip grilled eggplant around each melon chunk, and secure with a toothpick.
5Enjoy!