Grilled Japanese Eggplants

45 minutes Prep: 20 minutes Cook: 25 minutes

174 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	each	garlic clove
2	tablespoons	olive oil
1	tablespoon	basil	chopped
16	each	japanese eggplants
1	each	sweet red bell pepper
1/4	cup	herbs	chopped
8	slices	goat (chevre) cheese
1/2	cup	walnut halves
1	tablespoon	butter
1	tablespoon	brown sugar	packed

Directions

Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan.

Place eggplants, split side down, in marinade and turn several times to coat well.

Let marinate 20 minutes. Grill eggplants, split side down, over medium coals.

Set aside when done.

Roast peppers on grill until charred.

Place in plastic bag until cool enough to peel.

Under cold running water, peel off charred portions of skin.

Cut peppers into eighths, discarding seeds.

Set aside. Press herbs onto goat cheese medallions.

Heat at 350 degrees F. 3 minutes until warmed. Saute walnuts in butter.

Toss with brown sugar, cayenne and dash of salt.

Set aside.

Arrange 4 eggplant halves on each of 8 plates and place 2 strips each of red and green peppers between eggplant halves.

Set 2 cheese medallions beside peppers.

Sprinkle sautéed walnuts over top. To make dressing, combine vinegar, oil and salt and pepper to taste.

Drizzle dressing over salad.

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Nutrition Facts

Serving Size 31g

Amount per Serving

Calories 174 79% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 17mg	6%
Sodium 115mg	5%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 7.0g	15%

Vitamin A	17%		Vitamin C	33%
Calcium	5%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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