Grilled Eggplant With Sesame Marinade

There is a false boldness for Christ that only comes from pride. A man may rashly expose himself to the world's dislike and even deliberately provoke its displeasure, and yet do so out of pride… True boldness for Christ transcends all; it is indifferent to the displeasure of either friends or foes. Boldness enables Christians to forsake all rather than Christ, and to prefer to offend all rather than to offend Him.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains		Vegetables	4	Servings

INGREDIENTS

1		Unpeeled eggplant, 1-pound
		cut diagonally into
		1-inch
		slices
1/2	t	Salt
1	t	Sesame seeds
1/8	t	Crushed red pepper
1	T	Rice vinegar
2	t	Dark sesame oil
1/2	t	Lemon juice
2		Cloves garlic, crushed
		Vegetable cooking spray

INSTRUCTIONS

Place eggplant slices on several layers of paper towels; sprinkle  salt
over cut sides of eggplant. Let stand 15 minutes; blot dry with  paper
towels.  Combine sesame seeds and next 5 ingredients; stir well. Brush
over  eggplant; let stand 10 minutes. Coat grill rack with cooking
spray,  and place on grill over medium-hot coals.  Place eggplant on
rack, and cook 5 minutes on each side, basting with  remaining sesame
seed mixture. Yield: 4 servings (serving size: 1  slice).  Recipe by:
Cooking Light, May/June 1993, page 140  Posted to recipelu-digest by
"Valerie Whittle" <catspaw@inetnow.net>  on Feb 3, 1998

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