I am more than a little late in posting last week’s Weigh-in/update, but I had technical difficulties with iMovie. So if it look like my words are dubbed in like an old foreign language film, its because they were. It was a nightmare- but it’s up!
As you will see below, this week was the week of the whacked out scale…. but on the flip side- I have a great Eggplant recipe to share from Freshology! Woohoo!
Grilled Eggplant and Roasted Bell Pepper Sandwich
With Fresh Mozzarella and Basil Leaves on Whole Grain Bread
Makes 4
Ingredients
* 1#Eggplant cut into ½ inch rounds
* 12oz Roasted red bell peppers cut into strips
* 6oz Fresh Mozzarella cut into ½ inch rounds
* 4oz Fresh basil leaves
* 2oz Extra virgin olive oil
* 1oz Balsamic vinegar
* 8 Slices of Whole grain bread
* Salt and pepper to taste
Directions
* Brush the Eggplant slices with the olive oil, garlic, oregano and Balsamic vinegar and let sit for 30 min.
* Grill the eggplant using a grill pan or outdoor grill for 3 minutes a side or until very tender and season lightly with salt and pepper.
* After cooling the Eggplant assemble your sandwich by placing the eggplant, roasted peppers, fresh mozzarella and basil leaves in that order and top with the bread.
Disclosure: Freshology is sponsoring 2 weeks of my 6 week dieting plan. The thoughts and opinions expressed in this post are my own.
