Eggplant with Ginger Butter |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 15 minutes | |||||||||||
| INGREDIENTS: | ||
| 6 Japanese eggplants, medium sized | virgin olive oil | 3 red onions, peeled, sliced into rounds |
| 10 Tbsps. (1-1/4 sticks) unsalted butter, sliced | 1 1" piece ginger root, peeled, grated | 1 shallot, peeled, minced |
| 1/4 tsp. salt | ground white pepper to taste | |
| 1 | Slice eggplants lengthwise almost to the core several times, so they fan out. Brush with olive oil and grill over hot coals, 3 minutes per side. Brush onion slices with oil and grill at the same time. Set aside. |
| 2 | Prepare the ginger butter by combining the butter, ginger root, shallot, salt and white pepper in a food processor. Mix well. |
| 3 | To serve, fan out eggplants, on plates, inserting a slice of onion between each slice eggplant. Top with ginger butter. |