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Add a photoServings: 6
Ingredients
- 1 tsp extra virgin olive oil
- 1/2 c. diced onion 1/4 inch
- 1/2 c. diced tomatoes 1/4 inch
- 1/2 c. minced green onions
- 1 tsp fish sauce may be doubled Extra virgin olive oil spray
- 1 lb Japanese eggplant 1/4-in lengthwise slices Salt and freshly grnd black pepper to taste
Directions
- Heat the oil in a large nonstick skillet. Stir in the onion, tomatoes, and green onions. Cook till slightly soft, about 2 min. Sprinkle 1/2 tsp. of the fish sauce on the mix. Set the salsa aside.
- Prepare a charcoal grill. When warm, spray the rack with the extra virgin olive oil spray. Place the eggplant slices on the rack and grill on both sides till soft, about 3 min. Remove from the heat. Sprinkle the remaining fish sauce to taste on both sides of the eggplant.
- To serve, place 2 eggplant slices in a V pattern on a serving plate. Place the salsa in the center. Season with salt and pepper. Serve warm as a vegetable side dish or possibly at room temperature as an appetizer. If serving at room temperature, place the salsa on top of the eggplant when serving.
- NOTES : FILIPINO CHEF Les Suniga, of the Princeville Resort on Kauai, taught this dish to Ruth Law. He has modified the original dish from his native country by serving the eggplant sliced with the salsa on top. He says which at home, the eggplant would be stir-fried with the other ingredients and served cool as a salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 31 | |
| Calories from Fat 8 | 26% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 81mg | 3% |
| Potassium 210mg | 6% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.47g | 2% |
| Protein 1.05g | 2% |
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