Yield: 2 servings
|1 \N||Piece ginger; 1\" square, grated|
|1 \N||Garlic clove; chopped|
|½ cup||Stuffed jumbo olives; sliced|
|2 \N||Plum tomatoes; chopped|
|2 \N||Scallions; sliced|
|1 teaspoon||Sesame seeds|
|\N \N||Zest of 1/4 lemon|
|1 tablespoon||Rice wine vinegar|
Slice the eggplant on the diagonal into ¼-inch thick slices. Add to a hot grill pan and grill until slices are marked on both sides and the eggplant is tender, about 7 minutes on each side. Season with salt and pepper, remove from grill pan and set aside. In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar. Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top. This recipe yields 2 servings as an appetizer.
Source: "CHEF DU JOUR - (Show # DJ-9399) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Deborah Stanton
Converted by MM_Buster v2.0l.