Sesame Slaw w Chinese Egg Plant and Shrimp
* You may substitute any protein for this dish. Steak and pork tenderloin also work really well as an after work out meal. * Any Cole Slaw bag will work for this Recipe.
Any Slaw bag: 1 bag
Roasted sesame oil : 2 tsp
Agave : 1 tsp
Apple cider vinegar : 1/4 cup
Low sodium soy : 1 tbsp
Sesame oil : 1 tsp
Grape seed oil : 1/2 cup
Chinese Eggplant : 3
Sea salt : 1/4 tsp
Grape seed oil: 2 tbsp
Shrimp : 20-40 count
Cut Eggplant halved and cut lengthwise. Use a generous amount of sea salt and fresh black pepper set aside.
In a large bowl add all ingredients together except 2 tbsp grape seed oil. Toss to combine, set aside (the slaw and dressing can be done a night before)
Rinse the excess salt off the eggplant. Toss. 2 tbsp grape seed oil and shrimp, toss to coat.
Heat the grill medium heat. Look for smoke point. Place eggplant cut-side down on grill. Cook for about 6-8 mins. Slightly charred. Just before the eggplant is done add shrimp. Make sure they are cooked. They should turn pink.
Re-toss slaw and divide between 4 plates. Slice eggplant crosswise into 1/2 inch slices. Place eggplant and shrimp on top of the slaw.