Grilled Shrimp And Eggplant Appetizers

1. 1

   Cut the tops off the eggplants and slice each eggplant vertically into four slices, each about one-half-inch thick.

2. 2

   Place three tablespoons of the oil plus salt and pepper to taste in a large bowl, add the eggplants and toss to coat them completely with this mixture.

3. 3

   Place remaining oil along with soy sauce and lemon juice in another bowl, add the shrimp and toss.

4. 4

   Allow the shrimp and eggplant to marinate at least 30 minutes, then light the grill.

5. 5

   Grill the eggplant slices very close to hot coals for about five minutes, turning them once during the grilling, until they are attractively seared.

6. 6

   Do not overcook.

7. 7

   String the shrimp on skewers or place them on a fine mesh rack and grill them about two minutes on each side, until they begin to sear.

8. 8

   Do not overcook.

9. 9

   Spread each grilled eggplant slice with a little of the hoisin sauce and sprinkle with some of the scallion.

10. 10

    Place a grilled shrimp on each eggplant slice and roll the eggplant around it.

11. 11

    Skewer with a toothpick and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.