Grilled eggplant on greens

Yield: 4 Servings

Measure Ingredient
2 smalls Firm egglants, about 1 lb
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

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

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