Grilled Eggplant with Caramelized Onion and Fennel

To prepare this appetizer indoors, simply broil the eggplant rounds until browned, and continue the recipe as instructed. White balsamic vinegar offers the sweetness of regular balsamic but won't discolor the salad. You can use regular balsamic vinegar if white isn't available.

Yield: 8 servings

Ingredients

• 1  (1 1/4-pound) eggplant (about 4-inch diameter), peeled
• Cooking spray
• 1/4  teaspoon  salt, divided
• 1/4  teaspoon  freshly ground black pepper, divided
• 2 3/4  cups  chopped fennel bulb (about 1 large bulb)
• 2  cups  finely chopped yellow onion
• 2  cups  trimmed arugula
• 1  teaspoon  white balsamic vinegar
• 1  teaspoon  extravirgin olive oil
• 1  cup  quartered cherry tomatoes
• 1/2  cup  (2 ounces) crumbled goat cheese
• 2  tablespoons  chopped fresh basil
• 1  tablespoon  chopped fresh thyme

Preparation

Prepare grill to medium heat.

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

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned.

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. Sprinkle the chopped basil and thyme evenly over cheese.

Nutritional Information

Calories:

73 (30% from fat)

Fat:

2.4g (sat 1.2g,mono 0.8g,poly 0.2g)

Protein:

3.2g

Carbohydrate:

11.3g

Fiber:

3.8g

Cholesterol:

3mg

Iron:

0.9mg

Sodium:

122mg

Calcium:

49mg