Slice the eggplant on the diagonal into 1/4-inch thick slices. Add to a hot grill pan and grill until slices are marked on both sides and the eggplant is tender, about 7 minutes on each side. Season with salt and pepper, remove from grill pan and set aside. In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar. Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top. This recipe yields 2 servings as an appetizer. Source: "CHEF DU JOUR - (Show # DJ-9399) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - firstname.lastname@example.org" Recipe by: Deborah Stanton
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (489g)|
|Recipe Makes: 2|
|Calories from Fat: 98 (50%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 887.4mg||31 %|
|Potassium 1018.3mg||27 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 11.7g|
|Protein 5.4g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 197
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!