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Recipe Name: Asian-grilled Eggplant Wraps With Garlic Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

12 Taco shells
White or yellow corn
OR eight-inch flour
1/2 Teaspoon(s) Salt
1 Clove garlic, minced
2 Teaspoon(s) Soy sauce
OR tamari sauce
2 Teaspoon(s) Rice vinegar
2 Teaspoon(s) Dark sesame oil
1 1/2 Pound(s) Eggplant, OR
1 Globe, cut
Into 1/4-inch horizontal
Vegetable oil, for brushing
1 Cup(s) Plain low-fat yogurt
1 Tablespoon(s) Sesame seeds
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. Meanwhile, in small bowl, whisk together
salt, garlic, soy sauce, vinegar and sesame oil. Set aside. 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. 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. Recipe featured in "That's a wrap: Versatile
sandwiches are ready to go," wire service 09/03/97. Ann Burger is the
food editor for The Post and Courier, Charleston. Recipe by:
Vegetarian Times magazine Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 245
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 1.2mg
Sodium: 302.8mg
Potassium: 315.7mg
Carbohydrates: 43.1g
Fiber: 4.4g
Sugar: 4.6g
Protein: 7.3g

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