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These eggplant slices will melt in your mouth. Try topping them with just a spoonful of tomato or pesto sauce and a few gratings of fresh Parmesan cheese.
Quick & EasyCooking Time: 10 minutes
Prep Time: 5 minutes
Total Time: 15 minutes
Yield: 6 servings
1 large eggplant (about 1 1/4 pounds or 570g)
3 Tbs (45mL) extra virgin olive oil
3 Tbs (45mL) balsamic vinegar
2 cloves garlic, minced or 1/2 tsp (2g) powdered
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
Freshly grated black pepper
Preheat a gas grill to high or build a fire in a kettle grill.
Slice eggplant 1/3- to 1/2-inch (0.75 to 1.25cm) thick. In a small bowl, mix together the olive oil, balsamic vinegar, garlic, salt, and pepper. Brush both sides of the eggplant slices with the mixture.
Place eggplant on the preheated grill. If you wish to have nice grill lines, turn only once on each side. Grill eggplant slices 10 to 14 minutes.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
