GRILLED EGGPLANT WITH PROVOLONE

Canadian Living - - Veggie & Sides -

Peel off strips of eggplant skin length­wise to cre­ate stripes; cut eggplant cross­wise into ¾-inch thick rounds. Sprin­kle all over with salt; let stand for 30 min­utes. Be­tween tea tow­els, press out liq­uid.

Cherry Tomato Sauce Mix to­gether toma­toes, an­chovies, gar­lic, oil, vine­gar, basil, salt and pep­per; scrape onto heavy­duty foil. Seal to form packet. Place on greased grill over medium-high heat; close lid and grill un­til saucy, 10 to 15 min­utes.

Mean­while, brush both sides of eggplant slices with oil. Place on greased grill over medium-high heat; close lid and grill un­til bot­toms are golden, about 5 min­utes. Turn and cover with provolone; grill un­til eggplant is ten­der, bot­toms are golden and provolone is melted, 4 to 5 min­utes. Trans­fer to plat­ter; top with Cherry Tomato Sauce.

PER EACH OF 6 SERV­INGS

about 233 cal, 8 g pro, 18 g to­tal fat (6 g sat. fat), 11 g carb, 3 g fi­bre, 19 mg chol, 595 mg sodium, 293 mg po­tas­sium. % RDI: 18% cal­cium, 6% iron, 11% vit A, 13% vit C, 10% fo­late.

MAKES 4 TO 6 SERV­INGS HANDS-ON TIME 25 MIN­UTES TO­TAL TIME 45 MIN­UTES

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