- Calcium 37mg
- Calories 94
- Carbohydrate 17g
- Cholesterol 0mg
- Fat 2g
- Fiber 7g
- Iron 1mg
- Protein 4mg
- Sat fat 0g
- Sodium 584mg
How to Make It
Step 1
Using a whisk, combine the soy sauce, honey, sesame oil, sherry, ginger, and crushed red pepper.
Step 2
Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium.
Step 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.
