| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Unpeeled eggplant; (1-pound) cut diagonally into 1-inch slices |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sesame seeds |
| 1/8 |
ts |
Crushed red pepper |
| 1 |
tb |
Rice vinegar |
| 2 |
ts |
Dark sesame oil |
| 1/2 |
ts |
Lemon juice |
| 2 |
|
Cloves garlic; crushed |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Place eggplant slices on several layers of paper towels; sprinkle salt over
cut sides of eggplant. Let stand 15 minutes; blot dry with paper towels.
Combine sesame seeds and next 5 ingredients; stir well. Brush over
eggplant; let stand 10 minutes. Coat grill rack with cooking spray, and
place on grill over medium-hot coals.
Place eggplant on rack, and cook 5 minutes on each side, basting with
remaining sesame seed mixture. Yield: 4 servings (serving size: 1 slice).
Recipe by: Cooking Light, May/June 1993, page 140
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
3, 1998
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