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Prep Time:35 minsTotal Time:35 minsServings:5Yield:5 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:5Yield:5 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:5
Servings:
5
Yield:5 servings
Yield:
5 servings
Jump to Nutrition Facts
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Ingredients
4tablespoonsextra-virgin olive oil, divided
¾teaspoonsalt, divided
½cupred-wine vinegar
3tablespoonshoney
2tablespoonsgolden raisins
1smallclove garlic, crushed
½teaspooncrushed red pepper
1tablespoonchopped fresh mint
DirectionsPreheat grill to medium-high. Brush eggplant with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt.Combine the remaining 2 tablespoons oil and 1/2 teaspoon salt, vinegar, honey, raisins, garlic and crushed red pepper in a small saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until reduced to 1/2 cup, 10 to 12 minutes. Remove from heat, discard the garlic and cover.Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes. Transfer to a large bowl. Drizzle the agrodolce over the eggplant and toss to coat. Sprinkle with mint.Originally appeared: EatingWell Magazine, July/August 2018
Directions
Preheat grill to medium-high. Brush eggplant with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt.Combine the remaining 2 tablespoons oil and 1/2 teaspoon salt, vinegar, honey, raisins, garlic and crushed red pepper in a small saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until reduced to 1/2 cup, 10 to 12 minutes. Remove from heat, discard the garlic and cover.Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes. Transfer to a large bowl. Drizzle the agrodolce over the eggplant and toss to coat. Sprinkle with mint.
Preheat grill to medium-high. Brush eggplant with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt.
Combine the remaining 2 tablespoons oil and 1/2 teaspoon salt, vinegar, honey, raisins, garlic and crushed red pepper in a small saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until reduced to 1/2 cup, 10 to 12 minutes. Remove from heat, discard the garlic and cover.
Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes. Transfer to a large bowl. Drizzle the agrodolce over the eggplant and toss to coat. Sprinkle with mint.
Originally appeared: EatingWell Magazine, July/August 2018
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Nutrition Facts(per serving)192Calories12gFat22gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
