Ingredients Jump to Instructions ↓

  1. 1 large eggplant

  2. 1 piece of ginger, 1-inch square, grated

  3. 1 clove garlic, chopped

  4. 1/2 cup stuffed jumbo olives, sliced

  5. 2 plum tomatoes , chopped

  6. 2 scallions, sliced

  7. 1 teaspoon sesame seeds Zest of

  8. 1/4 lemon

  9. 1 tablespoon rice wine vinegar

Instructions Jump to Ingredients ↑

  1. 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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