Smoky Eggplant and Melon Wraps

Jo Zimny


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.

★★★★★ 1 vote
makes 24
25 Min
25 Min


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
2 tsp
kosher salt
2 lb
cantaloupe, peeled and cut into 24-1" cubes


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.

About Smoky Eggplant and Melon Wraps

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Hashtags: #Eggplant, #cantaloupe