Grilled Eggplant With Sesame Marinade

Cooking Light
To toast sesame seeds, spread them in a shallow pan, and bake at 350º for 5 minutes. Stir at least once so they'll toast evenly.
4 servings (serving size: 1 slice)


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1 (1-pound) eggplant, cut diagonally into 1-inch slices
1/2 teaspoon salt
1 tablespoon rice vinegar
1 teaspoon sesame seeds, toasted
2 teaspoons dark sesame oil
1/2 teaspoon lemon juice
1/8 teaspoon dried crushed red pepper
2 cloves garlic, crushed
Vegetable cooking spray


Place eggplant on several layers of paper towels; sprinkle salt over cut sides of eggplant. Let stand 15 minutes; blot dry with paper towels.

Combine rice vinegar and next 5 ingredients; stir well. Brush over eggplant; let stand 10 minutes. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place eggplant on rack; grill, uncovered, 5 minutes on each side, basting often with remaining sesame seed mixture.

Created date

May 2003

Nutritional Information

Calories 58
Caloriesfromfat 45 %
Fat 2.9 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.5 g
Carbohydrate 8.1 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 152 mg
Calcium 53 mg