grilled eggplant italian 2 bishop

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Grilled Eggplant with Italian Flavors

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Grill Jack Bishop

Side Dishes {2try}

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons extra virgin olive oil

3 medium garlic cloves -- minced

1/4 cup balsamic vinegar

1 tablespoon honey

1 teaspoon minced fresh thyme leaves

Salt

Freshly ground black pepper

2 pounds eggplant -- Medium size (8-oz each)

 

1. Light the grill. Combine the oil and garlic in a small bowl. Set the oil

mixture aside until you are ready to grill. Place the vinegar and honey in a

small saucepan set over medium heat. Simmer until the vinegar mixture has

thickened slightly, about 2 minutes. Stir in thyme and salt and pepper to taste

and set the mixture aside.

 

2. Trim the green caps from the eggplant and then slice lengthwise into 1/2-inch

thick pieces. Lay the eggplant on a large baking sheet. When ready to grill,

brush the oil mixture over both sides of the eggplant slices. Grill the eggplant

over a medium hot fire, turning once, until marked with dark stripes, 8 to 10

minutes. Transfer the eggplant to a large platter. Drizzle the vinegar mixture

over the eggplant slices. Serve hot or at room temperature.

 

Source:

" Vegetables Every Day by Jack Bishop (2001) "

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Per Serving (excluding unknown items): 159 Calories; 10g Fat (54.9% calories

from fat); 2g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other

Carbohydrates.

 

NOTES : The eggplant is flavored in a two-step process. Before grilling, the raw

eggplant slices are brushed with olive oil and garlic. After grilling, the

slices are drizzled with a mixture of balsamic vinegar, honey, and thyme. (Makes

4 servings as a side dish)

 

Nutr. Assoc. : 0 0 0 0 3413 0 0 0