| 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
A Message from our Provider:
“Love – a gift from God”