- 1 large eggplant
- 1 piece of ginger, 1-inch square, grated
- 1 clove garlic, chopped
- 1/2 cup stuffed jumbo olives, sliced
- 2 plum tomatoes, chopped
- 2 scallions, sliced
- 1 teaspoon sesame seeds
- Zest of 1/4 lemon
- 1 tablespoon rice wine vinegar
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