Eggplant Oriental on Tomato Rounds
Nutrition
Calories: 118.36 kcalCarbohydrates: 22.38 gProtein: 4.16 gFat: 3 gSaturated Fat: 0.46 gSodium: 209.65 mgFiber: 11 gVitamin A: 9.913 IUCalcium: 43.82 mgIron: 1.09 mg
Ingredients
- 2 eggplants 2 pounds
- 3 tbsp chopped fresh cilantro leaves
- 2 tbsp soy sauce
- 5 - 6 cloves garlic peeled, crushed and finely chopped (1 tablespoon)
- 1 tbsp rice wine vinegar
- 1 tbsp dark sesame oil
- 1/2 tsp sugar
- 1/4 tsp hot chili oil or Tabasco hot-pepper sauce
- 2 medium tomatoes about 12 ounces, each cut crosswise into 6 slices
- 1 large piece fresh ginger peeled and finely chopped (3-1/2 tablespoons
Instructions
- Preheat the oven to 400°.
- Place the whole eggplants on a cookie sheet and bake them for 1 hour. Set them aside to cool. When they are cool enough to handle, peel them and cut them into 1/2" dice. (You should have 3-1/2 cups.)
- Mix the ginger, cilantro, soy sauce, garlic, vinegar, sesame oil, sugar and chili oil or hot-pepper sauce in a large bowl. Add the eggplant and mix well.
- Arrange 2 tomato slices on each of 6 plates. Spoon the eggplant mixture evenly on top of the tomato slices and serve.