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Grilled-Eggplant Salad

Photo: Andre Baranowski
Yield 6 to 8 servings
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

Nutrition Information

  • calcium 37 mg
  • calories 94
  • caloriesfromfat 0 %
  • carbohydrate 17 g
  • cholesterol 0 mg
  • fat 2 g
  • fiber 7 g
  • iron 1 mg
  • protein 4 mg
  • satfat 0 g
  • sodium 584 mg

How to Make It

  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.