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Add a photoServings: 4
Ingredients
- 1 Tbsp. Rice-wine or possibly cider vinegar
- 1 Tbsp. Soy sauce
- 1 Tbsp. Hoisin sauce (optional)
- 3 Tbsp. Toasted sesame oil
- 1 Tbsp. Sugar
- 2 Tbsp. Chopped fresh ginger
- 3 x Cloves garlic, chopped
- 8 sm Japanese eggplant (4 ounce ea.), halved lengthwise
- 2 Tbsp. Oil Salt Freshly grnd black pepper
- 2 x Scallions, chopped
Directions
- Whisk together vinegar, soy sauce, hoisin sauce (if using), sesame oil, sugar, ginger and garlic in a small bowl. Brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste. Prepare barbecue grill
- (medium heat). Place eggplant, cut side down, on grill and let cook 5 min. Turn eggplant and brush with glaze; continue cooking till eggplant is very soft. Transfer eggplant to serving platter and drizzle with more glaze. Sprinkle with chopped scallions and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 783g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 122 | 37% |
| Total Fat 13.96g | 17% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 307mg | 13% |
| Potassium 1781mg | 51% |
| Total Carbs 50.33g | 13% |
| Dietary Fiber 26.1g | 87% |
| Sugars 22.11g | 15% |
| Protein 9.05g | 14% |
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