Broiled Eggplant With Garlic Sauce Recipe
Servings: 1
Ingredients
- 2 lb Small eggplants, (about 12), halved lengthwise
- 1 tsp Salt
- 1 tsp Chopped garlic
- 1 Tbsp. Soy sauce
- 1 Tbsp. Rice vinegar, (not seasoned)
- 1 Tbsp. Dark sesame oil, (Asian) Vegetable oil for brushing eggplants
Directions
- Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 min. Rinse eggplant and pat dry.
- Preheat broiler.
- In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.
- Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat till skins are softened, 3 to 4 min. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 min, or possibly till flesh is golden brown. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 787g | |
| Calories 312 | |
| Calories from Fat 132 | 42% |
| Total Fat 15.01g | 19% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3243mg | 135% |
| Potassium 1746mg | 50% |
| Total Carbs 44.05g | 12% |
| Dietary Fiber 25.2g | 84% |
| Sugars 17.62g | 12% |
| Protein 8.58g | 14% |
