SMOKY EGGPLANT AND MELON WRAPS

Smoky Eggplant and Melon Wraps image

The sweetness of the cantaloupe really pairs well with the spicy smoky bite of the eggplant. I made extra, since I gave the left overs for hubby to take to work. I used Xylitol instead of brown sugar to keep this sugar free.

Provided by Jo Zimny

Time 50m

Number Of Ingredients 9

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Ingredients

1 medium eggplant (3/4 pound)
1/2 c olive oil
2 Tbsp low sodium soy sauce
2 Tbsp apple cider vinegar
2 Tbsp brown sugar
2 Tbsp smokey paprika
1 1/2 tsp cumin
2 tsp kosher salt
2 lb cantaloupe, peeled and cut into 24-1" cubes

Steps:

1. Quarter the eggplant length-wise, and slice into 24 long, very thin strips. Using a mondoline or sharp vegetable peeler.
2. Whisk together oil, soy sauce, vinegar, sugar, paprika, cumin and salt in a 9" square baking dish. Add the eggplant strips and let marinate for 10 minutes.
3. Heat the gas grill to high. Grill eggplant strips for 2 minutes on either side or until the strips are tender and have grill marks.
4. Wrap 1 strip grilled eggplant around each melon chunk, and secure with a toothpick.
5. Enjoy!

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