PRE-MADE pie Crusts

Delight Gluten Free - - Enlighten -

YIELD: 4 SERV­INGS GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, RICE-FREE, CORN-FREE

1½ pounds pur­ple egg­plant 2 ta­ble­spoons olive oil 1 ta­ble­spoon gar­lic olive oil 1 ta­ble­spoon freshly squeezed lime juice 1 ta­ble­spoon co­conut aminos 1 ta­ble­spoon cool wa­ter 2 tea­spoons toasted sesame oil 2 tea­spoons peeled, freshly grated ginger root ½ tea­spoon lime zest ¼ tea­spoon an­chovy paste ¼ tea­spoon red chili flakes ¼ cup diced Thai basil leaves 1 ta­ble­spoon toasted sesame seeds

1. Trim ends from egg­plant and slice into ½-inch pieces.

2. In a large bowl, whisk to­gether olive oil, gar­lic olive oil, lime juice, co­conut amin­ios, wa­ter, sesame oil, lime zest, an­chovy paste and red chili flakes.

3. Add the egg­plant slices to the bowl and toss un­til each slice is well coated.

4. Cover the bowl and re­frig­er­ate for at least 1 hour.

5. Pre­heat grill to medium heat. Place egg­plant slices onto the grill and cook 3 to 4 min­utes per side; the egg­plant will re­lease from the grill when ready to flip.

6. Re­move from grill and place on a plate. Top egg­plant with Thai basil and sesame seeds be­fore serv­ing.

NUTRI­TION PER SERV­ING: CALO­RIES: 160, FAT: 14G, SAT­U­RATED FAT: 2G, CHOLES­TEROL: 0MG, SODIUM: 190MG, CAR­BO­HY­DRATES: 11G, FIBER: 5G, SUG­ARS: 6G, PRO­TEIN: 2G

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