Recipe - Grilled Eggplant And Roasted Red Pepper

2 small Firm egglants, about 1 lb
Total
1 tablespoon Canola oil
One half teaspoon Salt
2 tablespoon Virgin olive oil
1 tablespoon Soy sauce
1 tablespoon Rice vinegar
3 cup Mixed salad greens washed
Dried

Cut off the top and bottom ends of the eggplants and cut them lengthwise
into 1/2inch slices. (You should have about 8 slices.) Rub the slices on
both sides with the canola oil and sprinkle them with the salt. Heat a
grill until very hot. Place the eggplant slices on the grill and cook for
3 minutes on each side. Meanwhile, combine the olive oil, soy sauce, and
vinegar in a small bowl. Arrange the salad greens on a platter and place
the grilled eggplant slices on top. Pour the sauce over both and serve
immediatley. Nutrional analysis per serving: calories 129; protein 2 gm;
carbohydrates 9 gm; fat 10.4 gm; saturated fat 1.2 gm; cholesterol 0 mg;
sodium 539 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip