Smoky Eggplant and Melon Wraps
By
Jo Zimny
@EmilyJo
1
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.
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
-
1 mediumeggplant (3/4 pound)
-
1/2 colive oil
-
2 Tbsplow sodium soy sauce
-
2 Tbspapple cider vinegar
-
2 Tbspbrown sugar
-
2 Tbspsmokey paprika
-
1 1/2 tspcumin
-
2 tspkosher salt
-
2 lbcantaloupe, peeled and cut into 24-1" cubes
How to Make Smoky Eggplant and Melon Wraps
- 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!
