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

Ingredients

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

Instructions

Preheat grill to medium.
[1]
In a small bowl, whisk together soy sauce, honey, sesame oil, vinegar, ginger and red pepper flakes.
[2]
Brush cut sides of eggplant wedges with dressing and grill for 5 minutes.
[3]
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.
[4]
To serve, cut eggplant and lettuce into bite-size pieces. Toss with tomatoes and drizzle with any remaining dressing.

Baked Polenta Fries

Ingredients

1 18-ounce tube plain prepared polenta

2 tablespoons olive oil

coarse salt and freshly ground pepper, to taste

1 teaspoon Italian seasoning

Instructions

Preheat oven to 450 degrees.
[1]
Unwrap and cut the polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
[2]
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.
[3]
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.