Grilled Eggplant with Hoisin Sauce
INGREDIENTS:
6 ea Ripe nectarines Juice of 1/2 a lemon
3 tb Powdered sugar 6 sl Angel food cake
Grated zest of 1 lemon 1 pt Fresh blueberries
6 ea Ripe nectarines Juice of 1/2 a lemon
3 tb Powdered sugar 6 sl Angel food cake
Grated zest of 1 lemon 1 pt Fresh blueberries
Prepare grill & cover to build an intense heat. Remove nectarine pits & slice each one into 6 slices. Combine sugar, zest, lemon juice in a small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for another 7 minutes.
When fruit is just about done, toast cake slices on a cooler part of the grill, turning once. Serve toasted cake with grilled nectarines & handfuls of blueberries.
284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber.
"Vegetarian Times" July, 1993
When fruit is just about done, toast cake slices on a cooler part of the grill, turning once. Serve toasted cake with grilled nectarines & handfuls of blueberries.
284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber.
"Vegetarian Times" July, 1993