Grilled Eggplant with Caramelized Onion and Fennel

Name: Grilled Eggplant with Caramelized Onion and Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters trimmed arugula; 0 teaspoons freshly ground black pepper, divided; 237 milliliters quartered cherry tomatoes; 567 grams eggplant (about 4-inch diameter), peeled; 1 teaspoon extravirgin olive oil; 651 milliliters chopped fennel bulb (about 1 large bulb); 2 Tbsps chopped fresh basil; 1 Tbsp chopped fresh thyme; 57 grams 1/2 cup crumbled goat cheese; 0 teaspoons salt, divided; 1 teaspoon white balsamic vinegar; 473 milliliters finely chopped yellow onion

Grilled Eggplant with Caramelized Onion and Fennel is a gluten free, primal, and vegetarian side dish. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 72 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for The Fourth Of July. If you have fennel bulb, goat cheese, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Prepare grill to medium heat.

Equipment you will use

Grill

Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.

Ingredients you will need

Cooking Spray

Eggplant

Pepper

Salt

Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.

Ingredients you will need

Cooking Spray

Eggplant

Equipment you will use

Grill

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add fennel and onion; saut 8 minutes or until vegetables are tender and lightly browned.

Ingredients you will need

Vegetable

Fennel

Onion

Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese.

Ingredients you will need

Eggplant

Tomato