Salad of Grilled Pepper And Eggplant With Chinese Glaze
Updated October 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup Chinese sesame oil
1 ½ tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 teaspoons soy sauce
½ teaspoon sugar
A few drops hot chili oil
2 sweet red peppers, cored, seeded and quartered
1 medium eggplant, about 1 ¼ pound, in ½-inch thick slices
2 tablespoons minced scallions
1 tablespoon chopped coriander leaves
Nutritional analysis per serving (4 servings)
13 grams carbs; 178 calories; 5 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 6 grams fiber; 152 milligrams sodium; 2 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat grill or broiler.
- Step 2
Mix the sesame oil, rice vinegar, ginger, soy sauce, sugar and chili oil together. Brush on the peppers and the eggplant slices.
- Step 3
Grill or broil the peppers and eggplant until nicely seared. When the grilling is done, coarsely chop the peppers and eggplant. Fold in the scallions, allow to cool to room temperature and serve as a side dish sprinkled with coriander.
Private Notes
Comments
I make this dish using a balsamic glaze. Excellent! just sort of stumbled into thus experimenting with my grill and it's side burner.