eggplant melon skewersIngredients

  • 1 medium eggplant (¾ lb.)
  • ¼ cup olive oil
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. apple cider vinegar
  • 2 Tbs. brown sugar
  • 2 tsp. smoked paprika
  • 1 ½ tsp. cumin
  • 2 tsp. kosher salt
  • 2 lb. cantaloupe, peeled and cut into 24 1-inch chunks (from ½ large melon)

Directions

  1. Quarter eggplant lengthwise, and slice into 24 long, very thin strips using mandolin(e) slicer or sharp vegetable peeler.
  2. Whisk together oil, soy sauce, vinegar, brown sugar, paprika, cumin, and salt in 9-inch square baking dish.
  3. Add eggplant strips, and let marinate 10 minutes.
  4. Heat grill to high.
  5. Grill eggplant strips 2 minutes per side, or until strips are very tender and have pronounced grill marks.
  6. Wrap 1 strip grilled eggplant around each melon chunk, and secure with toothpick.
  7. Makes approx 24
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