| 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 |
ts |
Salt |
| 1 |
|
Clove garlic; minced |
| 2 |
ts |
Soy sauce |
|
|
OR tamari sauce |
| 2 |
ts |
Rice vinegar |
| 2 |
ts |
Dark sesame oil |
| 1 1/2 |
lb |
Eggplant; OR |
| 1 |
lg |
Globe; cut |
|
|
Into 1/4-inch horizontal slices |
|
|
Vegetable oil; for brushing |
| 1 |
c |
Plain low-fat yogurt |
| 1 |
tb |
Sesame seeds |
INSTRUCTIONS
1) 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.
2) Meanwhile, in small bowl, whisk together salt, garlic, soy sauce,
vinegar and sesame oil. Set aside.
3) 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.
4) 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
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