I did the unthinkable this morning. I decided what I wanted for dinner ahead of time.
Unfortunately, it was not early enough for me to take the tempeh that I wanted for dinner out of the freezer before I went to work. That’s ok though, I thought, I’ll take it out when I go home for lunch.
Yeah, not so much. You see I locked my keys in the car during lunch today. Brilliant, huh?
Needless to say, I didn’t make it home for lunch today. So my dinner plans were foiled.
Fortunately my CSA box saved the day by being packed with plenty of alternate dinner options. (Wait a minute, it was at the CSA that I locked the keys in the car…)
The most obvious dinner choice, to me at least, was eggplant. The next step would be to find a recipe that was healthy, quick, and that I owned all of the ingredients for. Duke’s House is kind of out there and there is no running back to the grocery store after you get home. Well, maybe if you decide that you want wine with dinner…
Just from reading this recipe, I could tell that it would be great! I ate my eggplant with some quinoa cooked with garlic in chicken broth on the side. Mmmm!
In case you are wondering, there was more okra in my CSA box! More okra recipes coming soon!
Adapted from Beyond Salmon.
- 1 eggplant
- 1 tbsp honey
- 1 tsp olive oil
- 1 clove elephant garlic, minced
- 1 tsp paprika
- 2 tsp balsamic vinegar
- salt and pepper to taste
- Peel eggplant and slice into ½ inch thick rings.
- Place eggplant slices on a sheet of paper towels and sprinkle it with salt on both sides. This will cause the eggplant to release a lot of liquid which will make it less watery when it is cooked.
- Let the eggplant sit for 15 minutes, then dry both sides well with paper towels.
- In a large bowl, mix the honey, garlic, paprika, balsamic vinegar, salt, and pepper.
- Dunk both sides of each eggplant slice into the marinade, then place the slices on a dish to take them to your grill.
- Heat the grill to a high heat.
- Using a grill brush, lightly oil the grill grate with olive oil.
- Place the eggplant slices on the grill, close the lid, and turn down the heat to medium.
- Grill for about 3 minutes until the eggplant has grill marks.
- Turn the slices 90 degrees to make cross-hatch grill marks, then grill until marked, about 3 more minutes.
- Brush the slices with remaining marinade, flip them, then repeat the grilling process on the other side. Be sure to regulate the heat so that the eggplant is browning, but not burning.
- When the cross-hatch marks are complete, remove from grill and serve warm.
Servings ~ 2
Calories ~ 133, Fat ~ 3 g, Carbohydrates ~ 28 g, Protein ~ 3 g