GRILLED ASIAN RATATOUILLE

Grilled Asian Ratatouille image

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 14

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Ingredients

1 1/4 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 1/2 teaspoons Chinese or Japanese sesame oil
Salt and freshly ground black pepper
2 scallions, finely chopped
2 tablespoons finely chopped cilantro leaves

Steps:

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.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 826 milligrams, Sugar 11 grams