Grilled eggplant on greens
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Firm egglants, about 1 lb |
| Total | ||
| 1 | tablespoon | Canola oil |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Virgin olive oil |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Rice vinegar |
| 3 | cups | Mixed salad greens -- washed |
| Dried | ||
Directions
Cut off the top and bottom ends of the eggplants and cut them lengthwise into ½-inch slices. (You should have about 8 slices.) Rub the slices on both sides with the canola oil and sprinkle them with the salt. Heat a grill until very hot. Place the eggplant slices on the grill and cook for 3 minutes on each side. Meanwhile, combine the olive oil, soy sauce, and vinegar in a small bowl. Arrange the salad greens on a platter and place the grilled eggplant slices on top. Pour the sauce over both and serve immediatley. Nutrional analysis per serving: calories 129; protein 2 gm; carbohydrates 9 gm; fat 10⅖ gm; saturated fat 1⅕ gm; cholesterol 0 mg; sodium 539 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Date: File