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Ingredientes
- Â Â extra virgin olive oil spray
- 1 lb Japanese (slender) eggplant 1/4-inch dice
- 1/4 c. rice vinegar
- 2 tsp toasted sesame oil
- 1 Tbsp. chopped ginger
- 1 tsp chopped garlic
- 1 Tbsp. soy sauce
- 1 Tbsp. sugar
- 2 sm red bell peppers seeded and diced
- 1 med red onion diced
- 1 x jalapeno chile pepper seeded and chopped
- Â Â (or possibly to taste)
- 1/3 c. mint and/or possibly cilantro leaves minced
- Â Â salt and freshly grnd pepper to taste
Direcciones
- Preheat the oven to 450F. Lightly mist a baking sheet with veg. oil.
- Spread the eggplant cubes proportionately on the baking sheet. Roast till the eggplant is soft, about 10 to 15 min. Remove from the oven. Let cold.
- Combine the vinegar, sesame oil, ginger, garlic, sauce, and sugar in a large bowl. Stir till the sugar is dissolved. Add in the roasted eggplant, bell peppers, onion, jalapeno, and herb. Toss to combine. Season with salt and pepper. Let stand at room temperature for 30 min before serving.
- Description: "Well spiced and refreshing addition to a grilled meal." Cuisine: "Thailand"
- NOTES : Head Chef Boon Choo Pholawatana of the Spice Market Restaurant, Regent of Bangkok, suggests using long slender Japanese Eggplant for best results. Soy sauce was substituted for the more traditional fish sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 55 | |
| Calories from Fat 15 | 27% |
| Total Fat 1.72g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 155mg | 6% |
| Potassium 236mg | 7% |
| Total Carbs 9.14g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.53g | 4% |
| Protein 1.26g | 2% |
