smoky eggplant and melon wraps

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

(1 RATING)

33 Pinches 1 Photo

Jo Zimny

Ithaca, NY

Updated on May 24, 2012

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.

Rate

prep time 25 Min

cook time 25 Min

method ---

yield makes 24

Ingredients

1 medium eggplant (3/4 pound)
1/2 cup olive oil
2 tablespoons low sodium soy sauce
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons smokey paprika
1 1/2 teaspoons cumin
2 teaspoons kosher salt
2 pounds cantaloupe, peeled and cut into 24-1" cubes

How To Make smoky eggplant and melon wraps

Step 1

Quarter the eggplant length-wise, and slice into 24 long, very thin strips. Using a mondoline or sharp vegetable peeler.

Step 2

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.
Step 3

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.
Step 4

Wrap 1 strip grilled eggplant around each melon chunk, and secure with a toothpick.
Step 5

Enjoy!
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