Grilled Italian Eggplant With Mint
|Ripe tomato||1 Small, seeded and chopped|
|Mint leaves||2 Teaspoon, thinly sliced|
|Olive oil||2 1⁄2 Tablespoon (1 Teaspoon Plus 1 Tablespoon)|
|Ground black pepper||1⁄8 Teaspoon|
|Italian eggplants||2 Small, cut lengthwise into 1/2 inch thick slices|
|Arugula||1 Bunch (100 gm), trimmed|
|Mint sprigs||3 (For Garnish)|
In small bowl, stir tomato, sliced mint, 1 teaspoon oil, and a dash of salt and pepper.
Prepare outdoor grill or heat 10 inch grill pan over medium heat until hot.
Meanwhile, brush 1 side of each eggplant slice, using 1 tablespoon olive oil in total; sprinkle with the salt and pepper.
Add eggplant, oil side down, to grill pan, and cook 10 minutes.
Brush with remaining olive oil and turn slices over.
Cook eggplant 5 minutes longer or until browned and cooked through.
Serving size: Complete recipe
Calories 386 Calories from Fat 340
% Daily Value*
Total Fat 39 g59.3%
Saturated Fat 5.3 g26.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 522 mg21.8%
Total Carbohydrates 10 g3.3%
Dietary Fiber 4.1 g16.6%
Sugars 4.4 g
Protein 4 g8.1%
Vitamin A 76.3% Vitamin C 53%
Calcium 21.1% Iron 16.2%
*Based on a 2000 Calorie diet