- 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.