Eggplant appetizer

2 servings

Ingredients

QuantityIngredient
1largeEggplant
1Piece ginger; 1\" square, grated
1Garlic clove; chopped
½cupStuffed jumbo olives; sliced
2Plum tomatoes; chopped
2Scallions; sliced
1teaspoonSesame seeds
Zest of 1/4 lemon
1tablespoonRice wine vinegar

Directions

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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