Smoky Eggplant and Melon Wraps

1
Jo Zimny

By
@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

  • 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

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

Printable Recipe Card

About Smoky Eggplant and Melon Wraps

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian



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