2 small, firm eggplants, preferably the long, narrow, Japanese variety
1 tablespoon canola oil
? teaspoon salt
2 tablespoons virgin olive oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
3 cups mixed salad greens, thoroughly washed and dried


1. Cut off and discard the top and bottom ends of the eggplant, and cut them lengthwise into ? inch slices. Rub the slices on both sides with the canola oil, and sprinkle them with the salt.

2. Heat a grill until very hot. Place the eggplant slices on the grill, and cook for 3 minutes on each side.

3. Meanwhile, combine the olive oil, soy sauce and vinegar in a small bowl.

4. Arrange the salad greens on a platter, and place the grilled eggplant slices on top. Pour the sauce over both. Serve.

Jacques Pepin prefers smaller eggplants for this dish. They have fewer seeds and are less spongy than their larger sisters.

Grilled Eggplant on Greens
Categories :
Tags :