1. Wash eggplants and pat dry with paper towels, set aside. 2. In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside. 3. Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides. 4. Grill over low heat for about 5 minutes on each side, or until tender. 5. Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette. 6. Top with the fresh mint, feta, and sprinkle with toasted sesame seeds. 7. Asian Vinaigrette:. 8. In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.). 9. COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish. ---------------------------------------------------------------------------
Nutrition
Ingredients
