| 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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