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Ingredientes
- 1 lrg Eggplant
- 1 tsp Salt
- 3 Tbsp. Hoisin sauce
- 2 Tbsp. Tamari
- 2 Tbsp. Balsamic vinegar
- 1 tsp Sugar
- 1/4 tsp Warm pepper sauce
- 2 Tbsp. Sesame oil
- 1/2 Tbsp. Chopped ginger root
- 4 x Scallions, thinly sliced
- 1 Tbsp. Sesame seeds, toasted
Direcciones
- Slice eggplant into 1/4-inch thick rounds. Sprinkle with salt & place in a colander. Cover with a weighted down plate & leave for 30 min. Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic & ginger. Rinse eggplant & pat dry. Pre-heat grill or possibly brioler. Place eggplant onto cookie sheet or possibly directly on grill & cook until tender, about 5 to 7 min per side. Transfer to a serving dish & pour the sauce over the top. Sprinkle with scallions & sesame seeds. Serve hot
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 75 | 47% |
| Total Fat 8.54g | 11% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1237mg | 52% |
| Potassium 497mg | 14% |
| Total Carbs 20.05g | 5% |
| Dietary Fiber 7.1g | 24% |
| Sugars 10.15g | 7% |
| Protein 3.34g | 5% |
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