For the four-hundredth and ninety-second time I’m on a diet.  It’s not a New Year’s resolution and it’s not because summer is fast-approaching.  I’m just doing it for me.  And you know what?  It’s been really easy this time!  Okay, maybe not REALLY easy, but a lot easier than most diets I’ve tried in the past. 

I finally decided to give Weight Watchers a try.  People have been losing weight on that program for years and everyone I know swears by it.  I just thought it would be annoying to count points and log in every day, but it’s not a big deal at all.  And the best part…I’m losing weight!  Ten pounds so far. 

Obviously I love to cook and the program seems to work great for me because I still get to cook and eat what I like.  It’s a nice balance and I’m learning a lot about how much food I need to get through the day.  My sugar cravings have subsided and generally I feel good.  I know there will be tough weeks and moments when I just want a damn cookie already, but that’s okay.  The key is balance. 

Okay, enough about my new positive outlook on life…let’s get to why we’re really here…the FOOD.  Craig loves eggplant.  I can’t say I ate it much before we met, but that beautiful purple veg has found a permanent place in our kitchen.  Eggplant really reminds me of mushrooms.  Not in taste, but in substance.  Like a big portabella, eggplant can truly act as a main course.  And if you like Mediterranean flavors, you should definitely give this dish a try.   

Balsamic Grilled Eggplant
Adapted from Weight Watchers!

1/4 cup balsamic vinegar
2 cloves of garlic, crushed
1 1/2 teaspoons olive oil
1 teaspoon dried oregano
1/2 teaspoon fine grain sea salt
1 large eggplant, cut into 1/2 inch rounds
1/2 cup feta cheese crumbles

Combine the vinegar, garlic, oil, oregano, and salt in a gallon sized zip-lock bag.  Place the eggplant in the bag, squeeze out air, and seal the bag.  Lightly turn the bag to coat the eggplant in the marinade.  Place in refrigerator for 1 hour.

Prepare grill or grill pan with non-stick spray.  Place eggplant rounds on grill and cook for 3-4 minutes per side.  Remove from grill and cover with foil until ready to serve.  Sprinkle with crumbled feta and enjoy!

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