grilled eggplant with asian flavors Bishop

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Grilled Eggplant with Asian Flavors

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Grill Jack Bishop

Side Dishes {2try}

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons roasted peanut oil

2 medium garlic cloves -- minced

1 tablespoon minced fresh gingerroot

2 tablespoons hoisin sauce

2 tablespoons soy sauce

2 medium scallions -- sliced thin

Freshly ground black pepper

2 pounds eggplant -- Medium size (8-oz each)

 

1. Light the grill. Combine the oil, garlic, and ginger in a small bowl. Set the

oil mixture aside until you are ready to grill. Stir the hoisin sauce, sauce,

and scallions together in another small bowl until smooth. Season with pepper to

taste and set aside.

 

2. Trim the green caps from the eggplant and then slice them lengthwise into

1/2-inch thick pieces. Lay the slices on a large baking sheet. When ready to

grill, brush the oil mixture over both sides of the eggplant slices. Grill the

eggplant over a medium hot fire, turning once, until marked with dark stripes, 8

to 10 minutes. Transfer the slices to a large platter. Drizzle the hoisin

mixture over them. Serve the eggplant hot or at room temperature.

 

Source:

" Vegetables Every Day by Jack Bishop (2001) "

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Per Serving (excluding unknown items): 165 Calories; 11g Fat (55.3% calories

from fat); 3g Protein; 17g Carbohydrate; 5g Dietary Fiber; trace Cholesterol;

651mg Sodium. Exchanges: 2 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

 

NOTES : The eggplant is flavored in a two-step process. The raw eggplant is

brushed with a mixture of roasted Peanut oil, garlic, and ginger. After

grilling, the slices are drizzled with a mixture of hoisin sauce, soy sauce, and

scallions. This dish is one of my favorite eggplant preparations. (Makes 4 side

dish servings)

 

Nutr. Assoc. : 1074 0 630 0 0 0 0 0