recipes:grilled_eggplant_shrimp_yam
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| recipes:grilled_eggplant_shrimp_yam [2024/08/25 22:49] – rose | recipes:grilled_eggplant_shrimp_yam [2024/08/26 20:11] (current) – rose | ||
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| - | ==== Grilled eggplant & shrimp salad (yam) ==== | + | ====== Grilled eggplant & shrimp salad (yam) ====== |
| + | **INGREDIENTS** | ||
| * 2 pounds long, purple Chinese or Japanese eggplants or other long, slender eggplants, split lengthwise | * 2 pounds long, purple Chinese or Japanese eggplants or other long, slender eggplants, split lengthwise | ||
| * 14 cup vegetable oil | * 14 cup vegetable oil | ||
| Line 15: | Line 16: | ||
| (can also use some of Trey's BBQ) | (can also use some of Trey's BBQ) | ||
| - | Position an oven rack in the middle of the oven and preheat the broiler. | + | (can serve over rice noodles) |
| + | **INSTRUCTIONS** | ||
| + | Position an oven rack in the middle of the oven and preheat the broiler. | ||
| Arrange the eggplant halves, cut sides up, in a single layer on a baking sheet. Brush the cut surface of the eggplants with the oil and slide under the broiler. Broil the egg-plants on one side until soft and lightly charred, about 12 to 15 minutes. Remove from the oven and let cool. | Arrange the eggplant halves, cut sides up, in a single layer on a baking sheet. Brush the cut surface of the eggplants with the oil and slide under the broiler. Broil the egg-plants on one side until soft and lightly charred, about 12 to 15 minutes. Remove from the oven and let cool. | ||
recipes/grilled_eggplant_shrimp_yam.1724640592.txt.gz · Last modified: 2024/08/25 22:49 by rose