| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Asian | New, Vegtime7 | 12 | Servings |
INGREDIENTS
| 12 | Taco shells | |
| White or yellow corn | ||
| OR eight-inch flour | ||
| tortillas | ||
| 1/2 | t | Salt |
| 1 | Clove garlic, minced | |
| 2 | t | Soy sauce |
| OR tamari sauce | ||
| 2 | t | Rice vinegar |
| 2 | t | Dark sesame oil |
| 1 1/2 | lb | Eggplant, OR |
| 1 | Globe, cut | |
| Into 1/4-inch horizontal | ||
| slices | ||
| Vegetable oil, for brushing | ||
| 1 | c | Plain low-fat yogurt |
| 1 | T | Sesame seeds |
INSTRUCTIONS
Heat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas until heated through; about 10 minutes. Or, wrap tortillas in damp paper towels and heat in a microwave oven on high (100 percent power) for 30 to 60 seconds. Meanwhile, in small bowl, whisk together salt, garlic, soy sauce, vinegar and sesame oil. Set aside. Preheat stove-top grill or griddle according to manufacturer's directions. Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Brush tops with more oil, turn slices and cook until eggplant is golden and flesh is tender, about 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three. To assemble, in each taco shell or tortilla, place 2 to 3 pieces eggplant. Garnish with dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients. Recipe featured in "That's a wrap: Versatile sandwiches are ready to go," wire service 09/03/97. Ann Burger is the food editor for The Post and Courier, Charleston. Recipe by: Vegetarian Times magazine Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 245
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 1.2mg
Sodium: 302.8mg
Potassium: 315.7mg
Carbohydrates: 43.1g
Fiber: 4.4g
Sugar: 4.6g
Protein: 7.3g