Smoky Eggplant And Melon Wraps Recipes

SMOKY EGGPLANT AND MELON WRAPS

Smoky Eggplant and Melon Wraps image

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.

Provided by Jo Zimny

Time 50m

Number Of Ingredients 9

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

Steps:

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!

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