Grilled Japanese Eggplant With An Asian Vinaigrette - cooking recipe

Ingredients

EGGPLANT
4 japenese eggplants
1 teaspoon Chinese five spice powder
1/2 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil
3 cups finely sliced Chinese cabbage
1/2 cup of fresh mint, coarsely chopped
1/2 cup feta cheese, crumbled
toasted sesame seeds, for garnish
ASIAN VINAIGRETTE
1/3 cup orange juice
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons sesame paste
1/2 garlic clove, finely minced
1 teaspoon gingerroot, finely minced
1 tablespoon honey
1 dash kosher salt
1 medium shallot, coarsely chopped
3 tablespoons vegetable oil
3 tablespoons dark sesame oil

Preparation

Wash eggplants and pat dry with paper towels, set aside.
In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside.
Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides.
Grill over low heat for about 5 minutes on each side, or until tender.
Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette.
Top with the fresh mint, feta, and sprinkle with toasted sesame seeds.
Asian Vinaigrette:.
In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.).
COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.