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Olives, rosemary and oregano spice up this vegetarian favorite, ideal for grilling indoors or out.
1 large eggplant
1/4 cup Smart Balance® Cooking Oil
3 tbsp water
1 sprig of fresh rosemary, finely chopped (2 tbsp)
2 sprigs of fresh oregano, finely chopped (2 tbsp)
salt and pepper, to taste
6 oz Kalamata olives, pitted
1/4 cup Smart Balance® Butter & Canola Oil Blend
Smart Balance® Non-stick Cooking Spray
Cut off and discard each end of eggplant. Using a vegetable peeler, peel eggplant. Cut eggplant into 1/2-inch slices.
In large bowl, combine Smart Balance® Cooking Oil, water, rosemary, oregano, salt and pepper. Place cut eggplant into bowl and mix well. Allow eggplant to marinate for 30 minutes.
Place Kalamata olives in food processor and finely chop. In a small saucepan, melt Smart Balance® Butter & Canola Oil Blend and add the olives. Bring to boil and set aside.
Preheat grill to medium-high & spray with Smart Balance® Non-stick Cooking Spray. Grill the eggplant for 5 to 8 minutes on each side.
Transfer to serving dish. Top the eggplant with olive butter. Serve immediately.
Nutrition per serving
Saturated Fat 2g
Mono Fat 8g
Poly Fat 2g
Trans Fatty Acid 0g
Dietary Fiber 2g