Grilled Asian Ratatouille
1 1/4 pounds eggplant (1 large italian one or two slender asian ones)
Preheat grill. Remove stems from eggplants and slice on a slant into 1/2-inch slices. Core, seed and quarter the pepper. Remove stems from zucchini and cut lengthwise into 4 long slices. Using 1 tablespoon oil, brush vegetables very lightly, then grill until browned on both sides. Set aside until cool enough to handle.
1 medium red bell pepper
2 medium zucchini
3 tablespoons peanut oil, divided
1 medium onion, chopped
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 plum tomatoes, cored and diced
1 tablespoon soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
salt and freshly ground pepper
2 green onions, finely chopped, including part of the green tops
2 tablespoons chopped cilantro
Heat peanut oil in a large skillet. Add onion, ginger and garlic and cook over medium-low heat until tender, about 5 minutes. Dice grilled vegetables into 1/2-inch cubes, adding to skillet as you chop. Add tomato and cook, stirring gently with a wooden spoon, about 5 minutes. Add oyster sauce, rice vinegar and sesame oil. Stir and continue cooking 2 to 3 minutes longer. Season to taste with salt and pepper and stir in green onions. Sprinkle with cilantro and serve hot or at room temperature.
Makes 4 servings.
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