Eggplant Corn Tomatoes

Ingredients:

1 clove garlic

1 tsp olive oil

1 medium eggplant

3 ears corn

3 tomatoes

4 Tbsp olive oil

2 scallions, thinly sliced

1 ¼ tsp salt

½ tsp black pepper

1 cup spinach

1 Tbsp white wine vinegar

Directions:

1. Preheat a gas or charcoal grill on medium high heat.

2. Slice the garlic clove and drizzle with 1 tsp olive oil and sprinkled with a pinch of salt and pepper. On a piece of aluminum foil, grill the garlic cut side down for 3 minutes before wrapping it in a loose foil packet. Move to a cooler spot on the grill over indirect heat. Grill for 25-30 minutes until tender.

3. While the garlic is cooking, toss the eggplant, corn and tomatoes with 1 Tbsp olive oil, 1 tsp salt and ¼ tsp black pepper. Grill the corn until it is lightly charred about 5-7 minutes. Grill the eggplant and tomatoes until they have grill marks, the eggplant is tender and the tomatoes are juicy, about 4 minutes per side.

4. When they are cool enough to handle, slice the corn off the cobs and roughly chop the tomatoes, discarding any loose skins.

5. In a small bowl, mash garlic cloves into a paste. Whisk in the white wine vinegar, 3 Tbsp olive oil, ¼ tsp salt and ¼ tsp black pepper.

6. In a large bowl, combine the eggplant, corn, tomatoes, scallions and spinach and fold in the garlic vinaigrette.

Nutritional information:

6 Servings

Serving Size: 1/6 Serving

Calories: 161 kcals

Total Fat: 11g

Saturated Fat: 1.6g

Cholesterol: 0mg

Sodium: 500mg

Total Carbohydrate: 15.8g

Protein: 3g

Fiber: 4.1g