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    You are in: Home / Recipes / Grilled Japanese Eggplant With an Asian Vinaigrette Recipe
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    Grilled Japanese Eggplant With an Asian Vinaigrette

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    • on October 14, 2012

      We really enjoyed this recipe and paired it with potstickers to fill out our meal. It was a great way to use the Japanese eggplants from our garden. My mom, who is SUPER picky about ethnic food even raved about it!! Despite the large list of ingredients, it was very easy and fast to make... we actually had it finished long before the potstickers were ready. We couldn't find tahini/sesame paste at our local store, so we used an online recommendation to mix 2 tsp peanut butter and 1/4 tsp sesame oil as a sub. The cabbage actually suprised me by how tasting it turned out being topped by the eggplant and dressing... usually I don't like raw cabbage. My only complaint was that the eggplant skin remained a little tough... might have more to do with our gardening abilities than the recipe though haha. We will definitely be using this recipe again, thanks for posting it!

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    Nutritional Facts for Grilled Japanese Eggplant With an Asian Vinaigrette

    Serving Size: 1 (618 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 450.9
    Calories from Fat 290
    Total Fat 32.2 g
    Saturated Fat 6.7 g
    Cholesterol 16.6 mg
    Sodium 761.0 mg
    Total Carbohydrate 38.1 g
    Dietary Fiber 17.3 g
    Sugars 18.5 g
    Protein 9.7 g

    The following items or measurements are not included:

    Chinese five spice powder

    sesame paste


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