Guest guest Posted August 9, 2001 Report Share Posted August 9, 2001 * Exported from MasterCook * Grilled Eggplant Teriyaki Recipe By : Vegetarian Celebrations by Nava Atlas, page 103 Serving Size : 6 Preparation Time :0:00 Categories : Grilling Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggplants -- to large (about 2 to 2 1/2 pounds total) Teriyaki Marinade -- as needed (see separate recipe) 2 scallions -green parts only -- thinly sliced 1/2 red bell pepper -- finely diced 1 tablespoon sesame seeds 6 servings 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. A dd enough additional Teriyaki Sauce to moisten and flavor the eggplant to taste. Sprinkle the top with the red pepper dice and sesame seeds. Calories: 86, Total fat: 2 g, Protein: 2 g, Carbohydrate: 15 g, Cholesterol: 0 g, Sodium: 177 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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