Grilled Eggplant Salad | Baked Polenta Fries

Prep time: 15 minutes Cook time: 30 minutes

per serving: 212 calories; 8 grams protein; 5 grams total fat; 18 grams fiber; 1 gram saturated fat; 41 grams carbohydrates; 0 mgs cholesterol; 922 mgs sodium; 5 WW points plus

Vegetarian Lower Calorie

Grilled Eggplant Salad


1/4 cup soy sauce (low sodium)

2 tablespoons honey

1 tablespoon toasted sesame oil (can sub reg sesame oil)

1 tablespoon ginger, minced

1/4 teaspoon crushed red pepper flakes

2 medium eggplants cut lengthwise in long wedges

1 head Romaine lettuce cut in half lengthwise

4 Roma (or plum) tomatoes cut lengthwise in half

1 teaspoon white vinegar


Preheat grill to medium.
In a small bowl, whisk together soy sauce, honey, sesame oil, vinegar, ginger and red pepper flakes.
Brush cut sides of eggplant wedges with dressing and grill for 5 minutes.
Brush Romaine and tomatoes with dressing and add to grill. Grill vegetables, turning and basting with dressing, until fork-tender, about 510 minutes more. Remove from grill and allow to cool to room temperature. Remove end from the lettuce and cut the head in half.
To serve, cut eggplant and lettuce into bite-size pieces. Toss with tomatoes and drizzle with any remaining dressing.

Baked Polenta Fries


1 18-ounce tube plain prepared polenta

2 tablespoons olive oil

coarse salt and freshly ground pepper, to taste

1 teaspoon Italian seasoning


Preheat oven to 450 degrees.
Unwrap and cut the polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
Drizzle olive oil on a rimmed baking sheet and season with salt, pepper and Italian seasoning. Turn gently to coat in the oil and arrange the wedges evenly on the baking sheet.
Bake, turning once until golden and crisp, about 45 minutes. Line a plate with paper towels and place the fries on the towels to drain.