Grilled Eggplant tacos With Garlic Sauce
Ingredients
2 teaspoons rice vinegar
2 teaspoons dark sesame oil
1 large eggplant, (about 1 1/2 lbs) cut into ΒΌ" horizontal slices
vegetable oil, for brushing eggplant
1 cup plain low-fat yogurt or soy yogurt
1 tablespoon sesame seeds
Preparation
1
2
Meanwhile, in small bowl, whisk together garlic, tamari or soy sauce, vinegar and sesame oil. Set aside.
4
Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Brush tops with more oil, turn slices, and cook until eggplant is golden and flesh is tender, about 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three.
5
To assemble, in each taco shell or tortilla place 2 to 3 pieces eggplant.
Tools
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About
Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture. To salt eggplant, slice eggplant and salt both sides of slices. Lay slices on baking sheet lined with paper towels. Let slices sit 20 to 30 minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require salting.
Yield:
12.0 servings
Added:
Friday, December 10, 2010 - 1:02am