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Recipe courtesy of Deborah Stanton

Show: Chef Du Jour

Episode: breakfast brunch

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Total:: 20 min
Prep:: 5 min
Cook:: 15 min

Yield:: 2 servings as an appetizer

Level:: Easy

Ingredients

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

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

My Private Notes

Name: Eggplant Appetizer
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings as an appetizer
Ingredients: 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

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