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Grilled Japanese Eggplants

 

120

Yield

8

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 each garlic cloves
2 tablespoons olive oil
1 tablespoon basil
chopped
16 each japanese eggplants
*
1 each sweet red bell peppers
¼ cup herbs
chopped
*
8 slices goat (chevre) cheese
*
½ cup walnuts
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℉ (180℃). 3 minutes until warmed. Sauté 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 17479% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 115mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 15g
Vitamin A 17% Vitamin C 33%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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