Grilled-eggplant Salad

Servings/Yield
6 to 8 servings

Ingredients

¼ cup soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon dry sherry or white wine
1 tablespoon grated fresh ginger
¼ teaspoon crushed red pepper flakes
3 small eggplants, each cut lengthwise into 8 long wedges
3 small heads romaine, cut lengthwise in half
3 plum tomatoes, cut lengthwise in half

Method

Using a whisk, combine the soy sauce, honey, sesame oil, sherry, ginger, and crushed red pepper.
Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Brush the cut sides of the eggplant wedges with the marinade and place on grill. Grill 5 minutes. Brush the romaine and tomatoes and place on grill. Baste the eggplant and turn and cook until all the vegetables are fork-tender, about 10 minutes more.

Notes

Here, the sesame oil and charcoal turn garden-variety romaine, eggplants, and tomatoes into an exotic vegetable trio.

Nutritional information per serving

NUTRITION PER SERVING
CALORIES 94(0% from fat); FAT 2g (sat 0g); PROTEIN 4mg; CHOLESTEROL 0mg; CALCIUM 37mg; SODIUM 584mg; FIBER 7g; CARBOHYDRATE 17g; IRON 1mg