Sesame Slaw w Chinese Egg Plant and Shrimp

by | Oct 7, 2014 | Eric the Trainer Recipes, Eric the Trainer's Archive, eric the trainers archive, New Recipe, Recipe Archive

  • 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
Cooking steps:

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.