| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
sm |
Firm egglants, about 1 lb |
|
|
Total |
| 1 |
tb |
Canola oil |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Virgin olive oil |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
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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