Happy Tuesday Everyone!
Today’s recipe is one Becca just tried yesterday – with great success! It was too good not to share!
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 2 large eggplants
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, very finely minced
- 1 pinch each thyme, basil, dill, and oregano
- salt and freshly grated black pepper
Preparation:
Heat grill.
When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.Yeild 4. Serving suggestion – Grilled Tilapia with lemon and cracked pepper, asparagus!
When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.Yeild 4. Serving suggestion – Grilled Tilapia with lemon and cracked pepper, asparagus!
Nutriton facts per serving:
Calories 144, Fat 10.5g, Carbs, 13g, Net Carbs 5.5g, Fiber 8g, Protein 2.5g.
Photo credit © Diana Rattray at southernfood.about.com
