Recipe courtesy of Deborah Stanton
Eggplant Appetizer
- Level: Easy
- Yield: 2 servings as an appetizer
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 178
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 33
- Dietary Fiber
- 13
- Sugar
- 15
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 264
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
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