1 large eggplant
1 piece of ginger, 1-inch square, grated
1 clove garlic, chopped
1/2 cup stuffed jumbo olives, sliced
2 plum tomatoes, chopped
2 scallions, sliced
1 teaspoon sesame seeds
Zest of 1/4 lemon
1 tablespoon rice wine vinegar
Preparation
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.
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