Asian-Grilled Eggplant Wraps
12 taco shells white or yellow corn or eight-inch flour tortillas
1) Heat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas until heated through; about 10 minutes or, wrap tortillas in damp paper towels and heat in a microwave oven on high (100 percent power) for 30 to 60 seconds.
1/2 teaspoon salt
1 clove garlic, minced
2 teaspoons soy sauce or tamari sauce
2 teaspoons rice vinegar
2 teaspoons dark sesame oil
1-1/2 pounds eggplant, or 1 large globe, cut into 1/4-inch horizontal slices
vegetable oil, for brushing
1 cup plain low-fat yogurt
1 tablespoon sesame seeds
2) Meanwhile, in small bowl, whisk together salt, garlic, soy sauce, vinegar and sesame oil. Set aside.
3) Preheat stove-top grill or griddle according to manufacturer's directions. Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Brush tops with more oil, turn slices and cook until eggplant is golden and flesh is tender, about 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three.
4) To assemble, in each taco shell or tortilla, place 2 to 3 pieces eggplant. Garnish with dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients.
This recipe is great! I've been making it on a regualar bases for some time, but just now thought that I should tell somebody.
Anonymous, Rincon, Puerto Rico
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