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Ingredientes
- 1 lrg eggplant
- 1 piece ginger, 1" square grated
- 1 x garlic clove minced
- 1/2 c. stuffed jumbo olives sliced
- 2 x plum tomatoes minced
- 2 x scallions sliced
- 1 tsp sesame seeds Zest of 1/4 lemon
- 1 Tbsp. rice wine vinegar
Direcciones
- Slice the eggplant on the diagonal into 1/4-inch thick slices. Add in to a warm grill pan and grill till slices are marked on both sides and the eggplant is tender, about 7 min 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 mix, sprinkle more sesame seeds on top.
- This recipe yields 2 servings as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 2 servings | |
| Calories 119 | |
| Calories from Fat 55 | 46% |
| Total Fat 6.19g | 8% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 503mg | 21% |
| Potassium 641mg | 18% |
| Total Carbs 16.16g | 4% |
| Dietary Fiber 8.7g | 29% |
| Sugars 6.55g | 4% |
| Protein 3.39g | 5% |
