JAPANESE EGGPLANT APPETIZER
Ingredients:
1 cup sesame oil
1/4 cup dry white wine
1 small Japanese eggplant, diced
1 shallot, minced
2 cloves garlic, minced
1 T. hoisin sauce
2 T. sherry
12-1 oz. slices Italian bread
Finely minced red bell pepper
Heat the oil and wine in a skillet over medium-high heat. Add the eggplant and sauté for 5 minutes. Cover and steam for 3 minutes. Add the shallots and garlic and sauté for 3 minutes. Add the hoisin sauce and sherry and stir to coat. Toast the bread slices. Place about 1-2 teaspoons of eggplant on each piece of toast. Garnish with red bell
pepper and serve.
Serving size=2 pieces= 174 cals, 3 total fat, 1 sat. fat,
1 chol. 3 fiber
B-man
