Grilled Eggplant And Green Onions

By á-170456

Ingredients

• MARINADE:
• 4 Asian eggplants - (abt 6" long ea)
• 8 green onions, including tops
• 1 tablespoon Chinese dark rice vinegar (or balsamic vinegar)
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 tablespoon Chinese dark rice vinegar (or balsamic vinegar)
• 1 tablespoon vegetable oil
• 2 teaspoons sesame oil

Details

Servings 4

Preparation

Step 1

Combine the marinade ingredients in a 9- by 13-inch baking dish. Cut the eggplants lengthwise into 1/4-inch-thick slices, cutting up to but through the stem ends. Gently spread them open to make fan shapes. Trim the root ends of the green onions. Cut the tops so each onion is 6 to 8 inches long; slash the white part. Place the eggplants and onions in the pan with the marinade; brush marinade over all the cut surfaces of the vegetables. Let stand for 10 minutes.

Spread the eggplant fans out on a grill 3 to 4 inches above a solid bed of low-glowing coals. Cook until they are soft, 2 to 3 minutes on each side. Cook the green onions for about 1 minute on each side. Arrange the grilled vegetables on a platter and sprinkle with vinegar.

This recipe yields 4 servings.

Tip: You can broil these flavorful vegetables indoors if you prefer.