Grilled Eggplant Steak By: Diabetes Forecast <[email protected]
Email: [email protected] This is a great vegetarian meal that my family loves during the summer because we can use either our inside or outside grill Served with a side salad and a little vinegar and lemon really makes our meal a fulfilling and satisfying one. You can also use the George Foreman grill, comes out great! Sugar Lopez Makes: 2 servings Serving Size: 2 eggplant "steaks" Calories 160 Fat 8 g Saturated Fat 1 g Trans Fat 0 g Carbohydrate 22 g Fiber 10 g Sugars 11 g Cholesterol 0 mg Sodium 300 mg Potassium 820 mg Protein 4 g Phosphorus 100 mg Choices: No starchy Vegetable 4, Fat 1.5 Preparation Time: 10 minutes Cooking Time: 12 minutes Ingredients 1 large eggplant, cut lengthwise into 4 thick slices (about 6 oz per slice) 2 1/2 tablespoon tsp extra-virgin olive oil 1/2 teaspoon freshly ground black pepper, or to taste 1/4 teaspoon table salt, or to taste Pinch ground cinnamon 2 teaspoon pine nuts, toasted *Sugar's Note: I rather use slivered almonds 1 Tablespoon small fresh mint leaves 2 lemon wedges Directions 1.Prepare an outdoor or indoor grill. Lightly brush the eggplant with the oil using a silicone brush. Sprinkle with the pepper, salt, and cinnamon. 2.Grill over direct medium-high heat, about 6 minutes per side, until the eggplant is fully cooked through and rich grill marks form. 3.Transfer the eggplant to serving plates and sprinkle with the pine nuts and mint. Serve with a lemon wedge on each dish. Happy Grilling! "Give me faith and strength when I reside in shadows and may the negativity of others leave me unaffected as your Sun sets in the west. Keep me and mine safe as the Moon rules the sky" -Sugar Lopez https://www.gofundme.com/sugars-transplant-journey _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
