Smoky Eggplant and Melon Wraps
I used Xylitol instead of brown sugar to keep this sugar free.
★★★★★ 1 vote5
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.