PREP: 25 minutes GRILL: 6 minutes MAKES 6 servings
1 teaspoon garlic powder
1⁄2 teaspoon ground black pepper
1⁄8 teaspoon salt
1⁄2 cup chopped, seeded tomato (1 medium)
2 tablespoons olive oil
1 tablespoon snipped fresh oregano
2 teaspoons snipped fresh thyme
2 teaspoons cider vinegar
61⁄2 -inch slices eggplant
63⁄4 -ounce slices smoked Gouda cheese
61⁄2 -inch slices whole grain baguette-style French bread, toasted
1 In a small bowl combine garlic powder, pepper, and salt. In another small bowl combine half of the garlic powder mixture, the tomato, 1 tablespoon of the oil, the oregano, thyme, and vinegar. Set aside.
2 Brush both sides of the eggplant slices with the remaining 1 tablespoon oil and sprinkle with the remaining garlic powder mixture.
3 For a charcoal grill, grill eggplant slices on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until tender and golden brown, turning once halfway through grilling and topping with the cheese slices during the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant slices on grill rack over heat. Cover and grill as above, topping with cheese as directed.)
4 Place eggplant slices on top of toasted bread slices. Top each with tomato mixture.
PER SERVING: 201 cal., 11 g total fat (4 g sat. fat), 17 mg chol., 506 mg sodium, 19 g carb., 4 g fiber, 7 g pro.
tip
Many vegetables shrink as they cook on the grill and end up falling through the grates. Avoid this by placing small pieces on skewers or in a grilling basket.
