Ingredients
- 1 ¼ pounds eggplant, preferably the slender Asian variety
- 1 medium red bell pepper
- 2 medium zucchini
- 2 tablespoons peanut or grapeseed oil
- 1 medium onion, chopped
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 2 plum tomatoes, diced
- 1 tablespoon Chinese oyster sauce
- 1 teaspoon rice vinegar
- 1 ½ teaspoons Chinese or Japanese sesame oil
- Salt and freshly ground black pepper
- 2 scallions, finely chopped
- 2 tablespoons finely chopped cilantro leaves
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Nutritional Information
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Nutritional analysis per serving (4 servings)
162 calories; 9 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 3 grams protein; 140 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Preheat a grill. Remove stems from the eggplant, and slice on a sharp slant to make fairly large, 1/2-inch-thick slices. Core, seed and quarter the pepper. Remove stems from the zucchini, and cut them lengthwise into 4 slices. Grill the vegetables until they are browned, then dice into 1/2-inch cubes.
- Heat the peanut or grapeseed oil in a large skillet. Add the onion, ginger and garlic, and cook over medium-low heat until they are tender. Add the diced grilled vegetables and the tomato, and cook, stirring gently with a wooden spoon, about 5 minutes. Add the oyster sauce, rice vinegar and sesame oil. Cook, stirring, a few minutes longer. Season to taste with salt and pepper. Fold in the scallions.
- Sprinkle with cilantro and serve hot or at room temperature, as a first course or side dish.
Dining and Cooking