Grilled-Eggplant Salad

Grilled-Eggplant Salad
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
  3. 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.
By August, 2001

Nutritional Information

  • Per Serving
  • Calories 94
  • Calcium 37mg
  • Carbohydrate 17g
  • Cholesterol 0mg
  • Fat 2g
  • Fiber 7g
  • Iron 1mg
  • Protein 4mg
  • Sat Fat 0g
  • Sodium 584mg
What does this mean? See Nutrition 101 .

Quick Tip

Red, yellow, and green apples
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

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