Salad of Grilled Pepper And Eggplant With Chinese Glaze
Updated Oct. 12, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup Chinese sesame oil
- 1½tablespoons rice vinegar
- 1tablespoon grated fresh ginger
- 2teaspoons soy sauce
- ½teaspoon sugar
- A few drops hot chili oil
- 2sweet red peppers, cored, seeded and quartered
- 1medium eggplant, about 1¼ pound, in ½-inch thick slices
- 2tablespoons minced scallions
- 1tablespoon chopped coriander leaves
Nutritional analysis per serving (4 servings)
171 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 2 grams protein; 151 milligrams sodium
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.