| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Dujour08 |
2 |
servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 1 |
|
Piece ginger; 1" square, grated |
| 1 |
|
Garlic clove; chopped |
| 1/2 |
c |
Stuffed jumbo olives; sliced |
| 2 |
|
Plum tomatoes; chopped |
| 2 |
|
Scallions; sliced |
| 1 |
ts |
Sesame seeds |
|
|
Zest of 1/4 lemon |
| 1 |
tb |
Rice wine vinegar |
INSTRUCTIONS
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. This recipe yields 2 servings as an appetizer.
Source: "CHEF DU JOUR - (Show # DJ-9399) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Deborah Stanton
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the ultimate”