2.7 – 3 reviews • Olive Recipes
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
5 min |
| Cook: |
15 min |
| Yield: |
2 servings as an appetizer |
Ingredients
- 1 large eggplant
- 1 piece of ginger, 1-inch square, grated
- 1 clove garlic, chopped
- 1/2 cup stuffed jumbo olives, sliced
- 2 plum tomatoes, chopped
- 2 scallions, sliced
- 1 teaspoon sesame seeds
- Zest of 1/4 lemon
- 1 tablespoon rice wine vinegar
Instructions
- Slice the eggplant on the diagonal into 1/4-inch thick slices. Add to a hot grill pan and grill until slices are marked on both sides and the eggplant is tender, about 7 minutes on each side. Season with salt and pepper, remove from grill pan and set aside.
- In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar.
- Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
178 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
33 g |
| Dietary Fiber |
13 g |
| Sugar |
15 g |
| Protein |
5 g |
| Cholesterol |
0 mg |
| Sodium |
264 mg |
