Grilled | New Think Tank

Diet Nutritional Stats Grilled Eggplant with Caponata Salsa
Serving Size 239 g

Amount Per Serving
Calories 61	Calories from Fat 6
	% Daily Value
Total Fat .7g	1%
Saturated Fat 0.0g	0%
Cholesterol 0mg	0%
Sodium 79mg	3%
Total Carbohydrates 13.4g	4%
Dietary Fiber 6.3g	25%
Sugars 5.9g
Protein 2.5g

Vitamin A 19% Vitamin C 27% Iron 9% Calcium 6%

12-ounce container grape or cherry tomatoes, quartered lengthwise
2 celery stalks, finely diced
1/2 cup chopped Vidalia
2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
1 tablespoon drained capers, rinsed
1 garlic clove, minced
Pinch of dried crushed red pepper
3 tablespoons red wine vinegar
1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed

Mix tomatoes, celery, onion, chopped oregano, capers, garlic, red wine vinegar and crushed red pepper in medium bowl. Season caponata to taste with pepper.

Turn oven on medium-high heat. Cut eggplant into cubes about 1 inch thick. Spray eggplant with PAM spray; sprinkle with pepper. Grill eggplant until very tender when pierced with knife, about 8 minutes.

Mix grilled eggplant with caponata, garnish with oregano.

Diet Nutritional Stats Grilled Orange Roughy with Lentil Salsa
Serving Size 324 g

Amount Per Serving
Calories 370	Calories from Fat 112
	% Daily Value
Total Fat 12.5g	19%
Saturated Fat 0.1g	1%
Cholesterol 0mg	0%
Sodium 8mg	0%
Total Carbohydrates 27.3g	9%
Dietary Fiber 12.6g	50%
Sugars 4.3g
Protein 34.1g

Vitamin A 31% Vitamin C 81% Iron 17% Calcium 3%

3/4 cup lentils, picked over
1 green bell pepper, chopped fine
1/2 cup finely chopped onion
2 tomatoes, chopped
1/4 cup chopped fresh coriander
3 tablespoons red-wine vinegar
four 6- to-8 ounce skinless orange roughy fillets

In a large saucepan of boiling water boil the lentils for 15 to 20 minutes, or until they are just tender, drain them in a sieve, and rinse them briefly under cold water. Drain the lentils well and in a bowl toss them with the bell pepper, the onion, the tomatoes, the coriander, the vinegar, and black pepper to taste.

Pat the fillets dry, season them with salt and pepper. Fry the fillets, in PAM, over moderately high heat for 4 to 5 minutes on each side, or until the just flake. Divide the salsa among 4 plates and top each serving with a fillet.