Eggplant with Spicy Asian Dressing
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Vegetables and side dishes may not be the main attraction, but if you give each one a bit of its own pizzazz, its bon appetit!
ingredients
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serves: 4
2 globe eggplants (about 3/4 pound each)
Vegetable oil
1 teaspoon granulated garlic
DRESSING:
1-2 serrano chile peppers, stems and seeds removed, minced
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons minced yellow onion
Nutrition Facts
Eggplant with Spicy Asian Dressing
Servings Per Recipe: 4
Amount per Serving
Calories: 56
- Total Fat: 0.4 g
- Saturated Fat: 0.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 758.4 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 6.1 g
- Sugars: 4.7 g
- Protein: 3.4 g
preparation
1. To make the dressing: In a small bowl, combine the dressing ingredients with 1 tablespoon water.
2. Remove about 1/2 inch from both ends of each eggplant. Cut the eggplants crosswise into 1/2-inch
3. Slices. Generously brush both sides of the slices with oil and season evenly with the granulated garlic. Grill over Direct Medium heat until well marked and tender, 8 to 10 minutes, turning once. Place the slices on a platter in a single layer. Immediately spoon the dressing over the top. Serve warm.
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comments
arlene
May 9, 2012