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Title: Asian Grilled Vegetable Stacks
Yield: 0 Servings

Ingredients

      2 md eggplants; unpeeled
      1 tb salt
      2 tb olive oil
      2 md tomatoes
    1/2 c  sesame Oriental dressing
      2 tb dried crushed red pepper
    1/4 c  chopped fresh cilantro
    1/2 c  chopped cashews

Instructions

Cut each eggplant crosswise into 8 (1/4-inch-thick) slices; sprinkle cut
sides with salt. Place in a single layer on paper towels; let stand 1 hour.
Rinse eggplant with water, and pat dry; brush with oil. Grill, covered
with grill lid, over medium-high heat (350ø to 400ø) 2 to 3 minutes on each
side or until slightly charred.
Cut tomatoes crosswise into 8 (1/2-inch-thick) slices.
Stack 1 eggplant slice, 1 tomato slice, and another eggplant slice on each
of 8 serving plates. Drizzle with vinaigrette, and sprinkle with red
pepper, cilantro, and cashews.
Yield: 8 servings.

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NOTES : NOTES: We used Nisa Gourmet Aromatic Sesame Oriental Dressing

Preparation Time: 0:00

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