BBQ / Grilling, Main Dish, Vegetarian, Copy Cat / Restaurant
Ingredients:
2 medium to large eggplants - (abt 2 1/2 lbs total)
Teriyaki Marinade (see recipe)
2 scallions, green parts only
1/2 red bell pepper
1 tablespoon sesame seeds
Directions: one line for each direction. When saved the lines will be numbered.
Slice the eggplants 1/2-inch thick and peel. Salt them and let stand in a colander for 30 minutes, then rinse well.
Prepare grill. Brush the eggplant slices generously on both sides with Teriyaki Marinade. Grill on each side until nicely browned and tender (5 to 10 minutes on each side, depending on the heat of the coals). Remove and let cool slightly on a cutting surface.
Cut into strips and place in a serving container. Stir in the scallions. Add enough additional Teriyaki Sauce to moisten and flavor the eggplant to taste. Sprinkle the top with the red pepper dice and sesame seeds.
This recipe yields 6 servings.
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 11
Calories from Fat 56.1%
Total Fat
1g
Cholesterol
0mg
Sodium
trace
Carbohydrate
1g
Dietary Fiber
trace
Protein
trace
Exchanges: 0 Grain(Starch)
Rating: ()
Added On: November 20, 2008
* In A Vegetarian Kitchen at http://www.vegkitchen.com
