Smoky Eggplant And Melon Wraps Recipes

SMOKY EGGPLANT AND MELON WRAPS

Steps:

• 1. Quarter the eggplant length-wise, and slice into 24 long, very thin strips. Using a mondoline or sharp vegetable peeler.
• 2. Whisk together oil, soy sauce, vinegar, sugar, paprika, cumin and salt in a 9" square baking dish. Add the eggplant strips and let marinate for 10 minutes.
• 3. Heat the gas grill to high. Grill eggplant strips for 2 minutes on either side or until the strips are tender and have grill marks.
• 4. Wrap 1 strip grilled eggplant around each melon chunk, and secure with a toothpick.
• 5. Enjoy!

EGGPLANT WRAPS

Steps:

• Heat oven to 350 degrees. In a small bowl, combine oil and dried herbs. Lightly brush each eggplant slice on both sides with herbed oil.
• Place a large skillet over medium-high heat. When pan is hot, arrange as many pieces of eggplant in a single layer as will fit. Fry each side until golden brown and softened, about 3 minutes per side. Transfer cooked eggplant to a plate, and repeat with remaining slices.
• Rinse spinach in cold water, and place the wet leaves in a dry medium saucepan. Cover and cook over medium heat until just wilted, about 3 minutes. Drain well.
• Assemble wraps by taking a slice of eggplant and placing a heaping tablespoon of spinach on one side. Top spinach with a sun-dried tomato half, a few toasted pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is completely covered. Place on a large nonstick baking sheet. Repeat to make 16 wraps, placed side by side. Season with salt and pepper to taste. Bake until cheese has melted, about 15 minutes. Serve hot.

SMOKY EGGPLANT AND PEPPER SPREAD

Steps:

• Roast Eggplant and red pepper on grill. When Eggplant begins to collapse, remove from grill. Cut in half, remove seeds and set aside in collender. When red pepper is slight charred and soft, remove from grill, cut in half and remove seed.
• Place Eggplant and Red Pepper in blender. Peel garlic, chop and place in blender. Juice lemons and place in blender. Add Olive oil, salt and pepper and Blend until pureed.
• Serve at room temperature or chilled.