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Add a photoServings: 4
Ingredients
- 4 x Asian eggplants - (abt 6" long ea)
- 8 x green onions, including tops
- 1 Tbsp. Chinese dark rice vinegar (or possibly balsamic vinegar)
- 1 Tbsp. chopped garlic
- 2 Tbsp. soy sauce
- 1 Tbsp. Chinese dark rice vinegar (or possibly balsamic vinegar)
- 1 Tbsp. vegetable oil
- 2 tsp sesame oil
Directions
- Combine the marinade ingredients in a 9- by 13-inch baking dish. Cut the eggplants lengthwise into 1/4-inch-thick slices, cutting up to but through the stem ends. Gently spread them open to make fan shapes. Trim the root ends of the green onions. Cut the tops so each onion is 6 to 8 inches long; slash the white part. Place the eggplants and onions in the pan with the marinade; brush marinade over all the cut surfaces of the vegetables. Let stand for 10 min.
- Spread the eggplant fans out on a grill 3 to 4 inches above a solid bed of low-glowing coals. Cook till they are soft, 2 to 3 min on each side. Cook the green onions for about 1 minute on each side. Arrange the grilled vegetables on a platter and sprinkle with vinegar.
- This recipe yields 4 servings.
- Tip: You can broil these flavorful vegetables indoors if you prefer.
- Comments: I like making things easy. Which's why when I cook outdoors I often grill vegetables along with the main course. Marinated eggplant "fans" and green onions cook quickly over low-glowing coals, and the grilled flavor is fantastic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 4 servings | |
| Calories 157 | |
| Calories from Fat 56 | 36% |
| Total Fat 6.42g | 8% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 464mg | 19% |
| Potassium 963mg | 28% |
| Total Carbs 24.55g | 7% |
| Dietary Fiber 13.5g | 45% |
| Sugars 9.57g | 6% |
| Protein 4.89g | 8% |
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