Grilled Baby Eggplant With Raisins, Pine Nuts and Rosemary
This recipe is perfect for summer! You could use regular eggplant and cut into smaller pieces. But, you should be able to find “baby” or “mini” eggplants at your local grocery store or even farmers market.
Cari’s Suggestions: My only problem with the recipe is that is kinda high in calories and fat. So, I reduced the amount of olive oil to about 1 TBSP (vs. 1/2 cup) and then used olive oil cooking spray (like PAM) to coat the eggplants for grilling. However, even though this recipe is 333 calories per serving, each serving is 2 eggplant halves with the cheese and it’s going to fill you up due to all the fiber from the eggplant. So, you could treat this dish as your main course and just serve it with a salad or just reduce your serving size to one piece and then pair with grilled fish or chicken.
-In a bowl, combine the goat cheese and rosemary. Cover tightly with plastic wrap and refrigerate until ready to use. In a separate bowl, whisk together the oil, vinegar and 1/2 teaspoon of salt.
-Preheat a grill to medium-high heat. Brush the eggplant with the marinade and season with salt and the black pepper to taste. Reserve remaining marinade.
-Transfer the eggplant to the grill cut side down. Close cover and cook, 5 to 7 minutes, turning once halfway through, until eggplant is very tender and lightly charred.
-Remove eggplant from grill and spread the cut side of each half with goat cheese mixture. Top each half with a sprinkling of raisins and pine nuts.
-Return eggplant to grill cut side up. Close cover and cook until goat cheese is slightly melted, about 30 seconds. Drizzle with reserved marinade and serve.
Nutrition Info (per serving – about 2 halves):
*Recipe courtesy of Fitness Magazine.