Grilled Asian Eggplant
4 long Asian eggplants, sliced lengthwise in half
1 lemon, juice from
3 cloves garlic, minced
2 tablespoons toasted sesame oil
1 tablespoon raw sesame seeds
1/4 cup soy sauce
1/4 cup dry sherry
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter (for healthy cooking, substitute olive oil
Rub cut sides of eggplant with lemon juice.
In a small, ungreased skillet over high heat, stir sesame seeds until golden (Do not scorch the sesame seeds). Remove from the skillet and reserve for garnish.
Combine soy, sherry, sesame oil and pepper. In a small skillet over medium-low heat, add garlic and butter (or olive oil). Bring it to a bubble (if using butter) or hot (in case of olive oil).
Add soy mixture. Stir to combine well. Pour into flat shallow dish. 5. Add eggplant, cut side down and marinate at least 30 minutes. (Or refrigerate up to 24 hours.)
Place eggplant on a broiling pan, cut side up, and cook about 5 minutes or until tender, brushing once with marinade. (In
case of grilling, place the eggplant with cut side down on the grill and cook for three minutes. Turn over, brush with marinade and grill another three minutes.)
Put the cooked eggplant on heated platter. Sprinkle with toasted sesame seeds and serve immediately.
Makes 6 servings.
Nutritional Analysis (Per serving)
Calories - 205
Fat - 10 grams
Calories from fat - 44 percent
Carbohydrates - 26 grams
Protein - 5 grams
Fiber - 10 grams
Cholesterol - 11 milligrams
Sodium - 700 milligrams