Ingredients:
1 1/2 cups olive oil ( or use a bottled vinaigrette)
1/2 cup lemon juice
2 tablespoons Dijon mustard
garlic, minced to taste
onions, minced to taste
basil, minced to taste
1/2 teaspoon fresh cracked black pepper
salt, to taste,if needed
1 medium eggplants, skinned and cut into 1/4 inch rounds,dry with paper towels
6 -8 ounces fat free mozzarella cheese, sliced into 1/4 inch long sticks
toothpicks, to secure bites
Directions:
In a large glass mixing bowl, combine the olive oil (or bottled vinaigrette), lemon juice, mustard, garlic, onion, basil and pepper, add the salt if desired.
Add the eggplant rounds, coating well.
Marinate for at least an hour.
Remove eggplants rounds from bowl, grill or broil until cooked through, about 5 minutes on one side then turn over and cook for about 1 minute on the other side- watch carefully not to overcook.
Remove and place on paper towels till cool.
Wrap each eggplant round around a stick of mozzarella, secure with a toothpick Serve by themselves or with your favourite dip.
Servings: 8-10
Time preparation: 70 min.
Time total: 80 min.