Grilled Eggplant Fan

Ingredients:

• 3 Asian Eggplants
• Salt
• 2 medium organic tomatoes
• 1 large organic red bell pepper
• 1 red onion

Sauce:

• 4 tbsp red wine vinegar
• 2 tsp minced garlic
• ¼ tsp ground pepper
• 1/3 cup extra virgin olive oil

Method:

1. Thinly sliced the eggplant lengthwise from 2-inches from the head to the end. Split to 4-5 slices. DO NOT cut all the way to the head; leave around 2 inches from the top.
2. Liberally rub salt to each eggplant slices. Let stand for 15 minutes.
3. Cut the rest of the vegetables into thin (1/2-inch) slices.
4. Preheat oven to 350.
5. Whisk together the Sauce Ingredients.
6. Towel dry the eggplant slices.
7. Flatten the eggplant head by smashing it.
8. Place the eggplant on a baking sheet.
9. Slip the vegetables between each eggplant slices. (Eggplant, tomato, eggplant, onion, eggplant, bell pepper, eggplant).
10. Spoon 2/3 the Sauce evenly onto the eggplants.
11. Bake for 50-60 minutes or until soft.
12. Before serving, add the rest of the Sauce onto the eggplant.

 
© Copyright 2014 Michael Lam, M.D. All Rights Reserved.