• apple cider vinegar 2 Tbs. apple cider vinegar
  • brown sugar 2 Tbs. brown sugar
  • cantaloupe 2 lb. cantaloupe, peeled and cut into 24 1-inch chunks (from ½ large melon)
  • cumin 1 ½ tsp. cumin
  • eggplant 1 medium eggplant (¾ lb.)
  • kosher salt 2 tsp. kosher salt
  • low sodium soy sauce 2 Tbs. low-sodium soy sauce
  • olive oil ¼ cup olive oil
  • smoked paprika 2 tsp. smoked paprika
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How to make it

  1. Quarter eggplant lengthwise, and slice into 24 long, very thin strips using mandoline or sharp vegetable peeler.
  2. Whisk together oil, soy sauce, vinegar, brown sugar, paprika, cumin, and salt in 9-inch square baking dish.
  3. Add eggplant strips, and let marinate 10 minutes.
  4. Heat gas grill to high. Grill eggplant strips 2 minutes per side, or until strips are very tender and have pronounced grill marks.
  5. Wrap 1 strip grilled eggplant around each melon chunk, and secure with toothpick.