Serves 6-8 Cook Time 6-9 minutes
1 large purple eggplant
1/2 tsp olive oil
5 plum tomatoes
1 clove garlic, minced
1 tsp balsamic vinegar
6 fresh basil leaves, chopped
dash of worchestershire
- Cut 1 large purple eggplant into 1/2 inch rounds. Brush the eggplant with olive oil on both sides and place them on a tray with space between each slice. Pre-heat your grill to high heat.
- In the meantime, peel, seed, and chop 5 plum tomatoes and place them in a bowl. Add garlic, balsamic vinegar, olive oil.
- Place the eggplant on the grill and cook for 3 minutes to sear. Flip the eggplant and spoon 1 tablespoon of the tomato mixture into each eggplant, close the lid and cook for an additional 3-5 minutes. Just before serving, sprinkle the fresh basil over the eggplants.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center