Vegetarian Low-Fat Grilled Eggplant With Filipino Salsa

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Vegetarian Low-Fat Grilled Eggplant With Filipino Salsa

 

Salsa:

1 teaspoon olive oil

1/2 cup diced onion, 1/4 inch

1/2 cup diced tomatoes, 1/4 inch

1/2 cup chopped green onions

1 teaspoon fish sauce, may be doubled

 

Eggplant:

Olive oil spray

1 pound Japanese eggplant, 1/4-in lengthwise slices

Salt and freshly ground black pepper to taste

 

Heat the oil in a large nonstick skillet. Stir in the onion, tomatoes, and

green onions. Cook until slightly soft, about 2 minutes. Sprinkle 1/2

teaspoon of the fish sauce on the mixture. Set the salsa aside.

Prepare a charcoal grill. When hot, spray the rack with the olive oil spray.

Place the eggplant slices on the rack and grill on both sides until soft,

about 3 minutes. Remove from the heat. Sprinkle the remaining fish sauce to

taste on both sides of the eggplant.

To serve, place 2 eggplant slices in a V pattern on a serving plate. Place

the salsa in the center. Season with salt and pepper. Serve hot as a

vegetable side dish or at room temperature as an appetizer. If serving at

room temperature, place the salsa on top of the eggplant when serving.

Makes 6 servings.

Calories...35...Fat...1 g...Protein...1 g...Carbs...6 g...Sodium...5 mg...

Fiber...2 g.