Yes, it is freezing outside, but I don’t let that stop me from grilling! I think grilling Eggplant is the best way to cook it. The char marks on the outside and the center that bites like a tender piece of meat. So filling, so satisfying! No only are they delicious, but eggplant also protects your brain cells, strengthens your cardiovascular system and they are rich in antioxidants to boost your immune system. Keep the skin ON! Check out the whole scoop on Eggplant at World’s Healthiest Foods.
Pretty much anything can be rolled in a slice of eggplant. I chose grilled chicken breast with sliced tomato and raw yellow onion, then drizzled some of my favorite salad dressing on before rolling it all up. This can be done with a variety of meats or protein, like, steak, pork loin, lamb, venison, etc. Other veggies can be sliced thin, or jullienne cut, like, carrots, cucumber, zucchini, squash, spinach, avocado, asparagus, bell peppers, etc. Okay, now let’s get started on this LOW CARB entree!
1 large Eggplant, 6-8 inches in length, get one that is straight and firm, wash & trim off the stem and the bottom, then slice long-way in 1/2 inch thick slices (not too thin), this should give 8-10 slices.
2(6oz) Chicken Breasts, boneless, skinless
2 each Roma tomatoes, wash & trim, then sliced thin
1/2 small Onion, yellow or red, clean & sliced thin
1/4 cup Olive oil
1 Tbls Sea salt
1/2 Tbls Garlic, granulated
2 tsp Pepper, black, course ground
1/4 cup Flax Seeds, whole or ground
1/4 cup Basil, fresh, chopped coursely (if dry use 1 Tbls)
1. Whisk together the oil, salt, pepper, garlic, basil and flax seeds in a bowl to make the marinade
2. Place the eggplant in a large bowl, using 3/4 of the marinade, pour all over the eggplant slices. Move them around as your pour so they all get coated
3. Pour remaining marinade on the chicken, coat evenly
4. Heat the grill and ensure that the grates are clean. Place chicken on the grill first, as it needs 4-5 minutes on each side. Then lay each piece of the eggplant on the grill.
5. Grill each side of the eggplant only until they have good char marks, about 2 minutes or less on each side. You DO NOT want to over-cook the eggplant or you will end up with mush!
6. When it’s done, slice the chicken in 3/4-1 inch slices.
7. Build each roll by laying out the eggplant slice, then add a slice of chicken, then tomatoes and onion, drizzle your favorite salad dressing on top…roll it up.
8. BATTA BING! You’re ready to eat! Enjoy!