Recipe courtesy of Deborah Stanton
Eggplant Appetizer
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 2 servings as an appetizer
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- 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
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
