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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here, the sesame oil and charcoal turn garden-variety romaine, eggplants, and tomatoes into an exotic vegetable trio. Ingredients:
1/4 cup soy sauce |
2 tablespoons honey |
1 tablespoon sesame oil |
1 tablespoon dry sherry or white wine |
1 tablespoon grated fresh ginger |
1/4 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 |
Directions:
1. Using a whisk, combine the soy sauce, honey, sesame oil, sherry, ginger, and crushed red pepper.
2. 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.
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