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Add a photoServings: 12
Ingredients
- 6 x Japanese eggplant
- 3 Tbsp. roasted garlic oil salt pepper
- 4 tsp minced dry-roasted peanuts Peanut Dressing
- 1 Tbsp. Hoisin sauce
- 1 Tbsp. sherry vinegar
- 2 tsp soy sauce
- 1 tsp Dijon mustard
- 1/2 tsp oriental sesame oil
- 1/3 c. peanut oil
Directions
- Make 4 lengthwise cuts in the eggplant. Fan the eggplant and brush with garlic oil.
- Grill till lightly browned, about 4 min. Turn eggplant and grill other side.
- Prepare Peanut Dressing.
- Serve dressing over eggplant and sprinkle peanuts over eggplant.
- Peanut Dressing:Whisk together Hoisin sauce, vinegar, soy sauce, mustard and sesame oil. Gradually whisk in the peanut oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 12 servings | |
| Calories 103 | |
| Calories from Fat 58 | 56% |
| Total Fat 6.6g | 8% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 431mg | 12% |
| Total Carbs 11.25g | 3% |
| Dietary Fiber 6.4g | 21% |
| Sugars 4.74g | 3% |
| Protein 1.99g | 3% |
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