Grilled Green Bean & Eggplant Salad
INGREDIENTS:
1 lg Eggplant 1/4 ts Hot pepper sauce
1 ts Salt 2 tb Sesame oil
3 tb Hoisin sauce 1/2 tb Minced ginger root
2 tb Tamari 4 ea Scallions, thinly sliced
2 tb Balsamic vinegar 1 tb Sesame seeds, toasted
1 ts Sugar
1 lg Eggplant 1/4 ts Hot pepper sauce
1 ts Salt 2 tb Sesame oil
3 tb Hoisin sauce 1/2 tb Minced ginger root
2 tb Tamari 4 ea Scallions, thinly sliced
2 tb Balsamic vinegar 1 tb Sesame seeds, toasted
1 ts Sugar
Slice eggplant into 1/4-inch thick rounds. Sprinkle with salt & place in a colander. Cover with a weighted down plate & leave for 30 minutes.
Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic & ginger. Rinse eggplant & pat dry.
Pre-heat grill or brioler. Place eggplant onto cookie sheet or directly on grill & cook till tender, about 5 to 7 minutes per side. Transfer to a serving dish & pour the sauce over the top. Sprinkle with scallions & sesame seeds. Serve warm
"Vegetarian Times", April 1992
Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic & ginger. Rinse eggplant & pat dry.
Pre-heat grill or brioler. Place eggplant onto cookie sheet or directly on grill & cook till tender, about 5 to 7 minutes per side. Transfer to a serving dish & pour the sauce over the top. Sprinkle with scallions & sesame seeds. Serve warm
"Vegetarian Times", April 1992