Coleman 5310 - Manual (Page 37)

Recipes
Asian-flavored eggplant
Cooking time: 8-10 minutes
2 large eggplant, peeled and sliced into 1/2 inch
rounds
2 Tb olive oil
For the sauce:
1 tsp grated ginger
3 cloves minced garlic
4 green onions, sliced thin
2 Tb soy sauce
1 Tb hoisin sauce
2 tsp sugar
juice of one lime
2 Tb sesame oil
Heat the left griddle to high, with the lid off. Heat 1
Tb olive oil and cook half the eggplant slices, until
soft and browned, about 3-4 minutes per side.
Remove to a cutting board and cook remaining
slices in the remaining oil. In a large bowl, com-
bine all other ingredients, whisking well to combine.
Chop the cooked eggplant roughly and add to the
bowl, tossing to combine. Check seasoning and
serve hot, warm, or cold. This is excellent served
with plain rice.
Chili-orange pork loin
Cooking time after marination: 6-7 minutes
2 pounds boneless pork loin, cut into 16 thin slices
1/2 cup orange juice
juice of one lime
4 cloves garlic, minced
1 serrano chili, minced
2 Tb chili powder
1 Tb sugar
1 tsp salt
1 tsp dried oregano
1 Tb olive oil
In a large ziplock bag, combine the orange juice,
lime juice, and all the other ingredients. Seal and
shake well to combine. Add the thinly sliced meat
and shake to coat, then marinate in the refrigerator
4-6 hours. Spray grate with non-stick cooking
spray and then heat the grill to high. Grill meat
slices 2-3 minutes per side, until nicely browned.
Remove from the grill to a cutting board and slice
into strips. Serve with warmed tortillas, salsa, gua-
camole, or other Tex-Mex-style accompaniments.
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