GRILLED ASIAN EGGPLANT RECIPES

Steps:

• Wash eggplants and pat dry with paper towels, set aside.
• In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside.
• Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides.
• Grill over low heat for about 5 minutes on each side, or until tender.
• Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette.
• Top with the fresh mint, feta, and sprinkle with toasted sesame seeds.
• Asian Vinaigrette:.
• In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.).
• COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.

Steps:

• In a heatproof glass bowl, combine the water and sugar and microwave at high power for 10 seconds, until the sugar is dissolved. Add the grated ginger, vinegar, sesame oil and the 1/2 cup of vegetable oil and season with salt.
• Set a large steamer basket in a large saucepan, add 1/2 inch of water and bring to a boil over moderately high heat. Steam the eggplant in batches, cut side down, until just tender, about 4 minutes.
• Heat a grill pan. Lightly brush the eggplant all over with vegetable oil. Grill over high heat until grill marks appear, about 30 seconds per side, then transfer to a serving platter. Spoon the ginger sauce over the eggplant. Garnish with the purple basil (if using) and serve at once.