Veggie Foodie

Ingredients:

• 4 Japanese eggplants
• 2 tbsp olive oil
• 1 tsp Chinese 5 spice powder
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 1 clove minced garlic

Method:

1. Stir together oil, garlic, spices and salt in a small bowl
2. Cut the eggplants in half lengthwise
3. Apply fine coating of the spice paste on the cut-side of the eggplants and arrange them on a grilling tray
4. Grill over low heat for about 5 minutes on each side or until tender
5. Top with chopped fresh mint and crumbled feta cheese, if you like

Serves: 2

Inspiration source:

Summer 2009 issue of Something Extra, complementary magazine by Raley’s grocery store, page 67