| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | Firm egglants, about 1 lb | |
| Total | ||
| 1 | T | Canola oil |
| 1/2 | t | Salt |
| 2 | T | Virgin olive oil |
| 1 | T | Soy sauce |
| 1 | T | Rice vinegar |
| 3 | c | Mixed salad greens, washed |
| Dried |
INSTRUCTIONS
Cut off the top and bottom ends of the eggplants and cut them lengthwise into 1/2-inch slices. (You should have about 8 slices.) Rub the slices on both sides with the canola oil and sprinkle them with the salt. Heat a grill until very hot. Place the eggplant slices on the grill and cook for 3 minutes on each side. Meanwhile, combine the olive oil, soy sauce, and vinegar in a small bowl. Arrange the salad greens on a platter and place the grilled eggplant slices on top. Pour the sauce over both and serve immediatley. Nutrional analysis per serving: calories 129; protein 2 gm; carbohydrates 9 gm; fat 10.4 gm; saturated fat 1.2 gm; cholesterol 0 mg; sodium 539 mg. Recipe By : Jacques Pepin, Today's Gourmet II From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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