Grilled Japanese Eggplant With an Asian Vinaigrette

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash eggplants and pat dry with paper towels, set aside.
  • In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside.
  • Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides.
  • Grill over low heat for about 5 minutes on each side, or until tender.
  • Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette.
  • Top with the fresh mint, feta, and sprinkle with toasted sesame seeds.
  • Asian Vinaigrette:.
  • In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.).
  • COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.
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