Real Recipes From Real Home Cooks ®

smoky eggplant and melon wraps

(1 rating)
Recipe by
Jo Zimny
Ithaca, NY

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 rating)
yield serving(s)
prep time 25 Min
cook time 25 Min

Ingredients For smoky eggplant and melon wraps

  • 1 md
    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

How To Make smoky eggplant and melon wraps

  • 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

Categories & Tags for Smoky Eggplant and Melon Wraps: