Grilled eggplant with sesame marinade
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Unpeeled eggplant; (1-pound) cut diagonally into 1-inch slices | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sesame seeds |
| ⅛ | teaspoon | Crushed red pepper |
| 1 | tablespoon | Rice vinegar |
| 2 | teaspoons | Dark sesame oil |
| ½ | teaspoon | Lemon juice |
| 2 | Cloves garlic; crushed | |
| Vegetable cooking spray | ||
Directions
Place eggplant slices on several layers of paper towels; sprinkle salt over cut sides of eggplant. Let stand 15 minutes; blot dry with paper towels.
Combine sesame seeds and next 5 ingredients; stir well. Brush over eggplant; let stand 10 minutes. Coat grill rack with cooking spray, and place on grill over medium-hot coals.
Place eggplant on rack, and cook 5 minutes on each side, basting with remaining sesame seed mixture. Yield: 4 servings (serving size: 1 slice).
Recipe by: Cooking Light, May/June 1993, page 140 Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 3, 1998