* Exported from MasterCook *
Grilled Japanese Eggplant with Tomato Caper Relish
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds medium-size Japanese eggplants -- 6 medium-size
2 tablespoons olive oil -- plus extra for brushing
6 tomatoes -- (about 2 lb.) cut into 1/2-inch dice
1/4 cup finely chopped fresh basil
1 shallot -- peeled and minced
2 teaspoons drained capers
1 teaspoon sherry vinegar
Preheat outdoor grill or set stovetop grill on medium heat.
Cut each eggplant lengthwise into 1/3-inch-thick slices. Brush slices with
olive oil.
Mix tomatoes, 2 Tbs. oil, basil, shallot, capers and vinegar in medium
bowl. Season with salt and pepper.
Grill eggplants 5 minutes on each side for outdoor grill, 5 minutes total
for countertop grill, or until tender and scored with dark grill marks.
Arrange eggplant slices on platter. Spoon tomato mixture over top, and
serve.
Serves 6
Per SERVING: Calories: 124, Protein: 3g, Total fat: 7g, Saturated fat: 1g,
Carbs: 15g, Cholesterol: mg, Sodium: 143mg, Fiber: 5g, Sugars: 8g
Japanese eggplants have a naturally smoky flavor, but if you can't find
them, regular eggplants work too. The eggplant slices can also be cooked
on a countertop grill (such as George Foreman) or broiled in the oven.
Source:
"Vegetarian Times, September 1, 2006 p.58"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 91 Calories; 5g Fat (45.4% calories
from fat); 2g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 23mg Sodium. Exchanges: 2 1/2 Vegetable; 1 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 3234 0 0 3332 0 902478 0
