Eggplant appetizer

Yield: 2 servings

Measure Ingredient
1 large Eggplant
1 Piece ginger; 1" square, grated
1 Garlic clove; chopped
½ cup Stuffed jumbo olives; sliced
2 Plum tomatoes; chopped
2 Scallions; sliced
1 teaspoon Sesame seeds
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

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