Grilled Eggplant and Tomato with Basil

Recipe from Weight Watchers Slim Ways Grilling

The meaty flavor of eggplant is perfect for grilling; served with

rice or pasta, this makes a wonderful meal.

Makes 4 servings

4 PointsPlus values based on e-Tools recipe builder.

Cooking Methods / Direct or Indirect

When the coals are ready, they can be arranged for two different methods of cooking: direct or indirect. In the direct method, coals are spread out in the middle of the grill and the food is cooked directly above. This method cooks food quickly, resulting in more browning on the outside of the food. Direct cooking is best suited for smaller pieces of food such as kabobs, steaks, chops, burgers or vegetables.

With the indirect method - an option only with covered grills - the heat surrounds the food rather than radiating directly onto it. Its the preferred method for cooking larger, thicker items such as whole roasts or other large cuts of meat. The food is placed directly over a drip pan - a foil or foil-covered heat-resistant pan that is slightly larger than the food being grilled. (A foil pie pan makes a great drip pan.) The hot coals are then spread around the drip pan, and the lid is closed. In gas grills with two burners, one burner is lit and the food is placed directly above the other, unlit burner



cup diced yellow bell pepper

1 medium eggplant, pared and cut into 1" slices

cup low-sodium chicken broth

1 tablespoon + 1 teaspoon olive oil

1 medium tomato, cut into slices

1 tablespoon balsamic vinegar

2 garlic cloves, minced

3 ounces goat cheese, crumbled

teaspoon salt

cup coarsely chopped basil

teaspoon freshly ground black pepper



1. In mini food processor or blender, puree bell pepper, broth, oil, vinegar, garlic, salt and black pepper until smooth. Place eggplant and tomato on plate and brush on both sides with broth mixture; discard any remaining broth mixture.


2. Prepare grill for a medium fire, using direct method (see Cooking Methods)


3. Grill eggplant 8 minutes, turning after 4 minutes, until lightly charred. Grill tomatoes 4 minutes, turning after 2 minutes.


4. Arrange eggplant and tomato alternately on platter, overlapping slices. Sprinkle cheese and scatter basil evenly over all. Divide evenly among 4 plates and serve.


PER SERVING: 161 Calories, 11 g Total Fat, 5 g Saturated Fat, 17 mg Cholesterol, 260 mg Sodium, 11 g Total Carbohydrate, 2 g Dietary Fiber, 7 g Protein, 124 mg Calcium (calculated from nutrition info: 5 PointsPlus values)

SERVING (1 cup) PROVIDES: 1 Fat, 1 Vegetables, 1 Protein, 1 Optional Calorie.