Total time: 30 minutes
Ingredients:
For the eggplant:
¼ cup of balsamic vinegar
¼ cup of olive oil
2 teaspoon of minced garlic
Salt and black pepper to taste
1 large eggplant (1-1 ½ lb.)
For the salsa:
2 cups seeded and diced fresh tomatoes
1 cup diced fresh mozzarella (4 oz.)
2 tablespoon minced fresh basil
1-tablespoon balsamic vinegar
2-teaspoon olive oil
Salt and black pepper to taste
Instructions:
1. Preheat grill to medium high
2. Whisk together ¼ cup vinegar, ¼ cup oil, garlic, salt, and pepper for the eggplant in a bowl. Cut eggplant lengthwise into four ½ to ¾ inch thick slices. Place eggplant slices in a large glass dish. Pour vinegar mixture over eggplant, turning to coat slices; let eggplant sit 5 minutes.
3. Combine tomatoes, mozzarella, basil, 1-tablespoon vinegar, 2-teaspoon oil, salt, and pepper for the salsa in a medium bowl; set aside.
4. Grill eggplant slices, covered, until tender, 2-3 minutes per slide. Remove eggplant from grill; serve with salsa.
Serves 4
Calories 225; Total Fat 16g; Saturated Fat 5g; Cholesterol 15mg; Sodium 201mg; Carbs 13g; Fiber 5g; Protein 9g
