1 1-pound eggplant, cut lengthwise in 1-inch slices
1/2 teaspoon salt
1 teaspoon sesame seeds
1/8 teaspoon crushed red pepper flakes
1 tablespoon rice vinegar
2 teaspoons Oriental sesame oil
1/2 teaspoon fresh lemon juice
2 cloves garlic, minced
Directions
Place eggplant slices on several layers of paper towels; sprinkle
salt over cut sides
Let stand 15 minutes; blot dry with paper
towels.
Combine sesame seeds, red pepper flakes, rice vinegar, sesame
oil, lemon juice and garlic in a small bowl
Brush over the
eggplant slices; let stand 10 minutes
Rotate in the Flat Standard
Basket for 20 minutes or until tender.
