Recipe courtesy of Deborah Stanton
Show: Chef Du Jour
Episode: breakfast brunch
Total:
20 min
Active:
5 min
Yield:
2 servings as an appetizer
Level:
Easy

Ingredients

Directions

Slice the eggplant on the diagonal into 1/4-inch thick slices. Add to a hot grill pan and grill until slices are marked on both sides and the eggplant is tender, about 7 minutes on each side. Season with salt and pepper, remove from grill pan and set aside.

In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar.

Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top

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