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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
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.
2. In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar.
3. Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top
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