Grilled Eggplant
User Reviews
5.0
12 reviews
Excellent
Grilled Eggplant
Report
This perfectly charred tender Grilled Eggplant is so delicious topped with fresh chopped mint and a garlic sauce that will knock your socks off! It’s incredibly good and a fantastic light 30-minute summer dish that is both quick and easy!
Share:
Ingredients
- 2 large eggplants
- 2 tablespoons olive oil
- 6 cloves garlic
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce low sodium
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- 2 tablespoons fresh mint chopped
- salt and pepper to taste
Add to Shopping List
Instructions
- Oil the grates of your grill and turn it on high.
- Cut the eggplants in round slices about 1 inch in thickness.
- Brush each side of the eggplant with olive oil and sprinkle with salt and pepper.
- Grill the eggplants until slightly charred and cooked through.
- While eggplants and steaks are grilling, make the garlic sauce. Using a mortar and pestle smash the garlic into a paste.
- Add the paste to a small bowl, and add the rice vinegar, soy sauce, sesame seed oil and chili flakes and stir well.
- Drizzle the garlic sauce over the eggplant, garnish with the chopped mint and serve along with your favorite protein.
Notes
- Be sure to cut the eggplant into slices that are all about the same thickness for even cooking. It makes it much easier to tell when the eggplant is fully cooked through.
- One of the things that makes this dish so good is the garlic sauce, so use fresh garlic. It’s so worth the little bit of extra effort to make your own garlic paste.
- You can add more heat to the dish by adding more red pepper flakes to the sauce or a few teaspoons of Sriracha.
- Don’t forget to oil the grates of your grill. This will help to keep your eggplant from sticking. It also makes it much easier to clean later.
- You can store leftover grilled eggplant in an airtight container in the
- or in the
- .
- Slice evenly. Be sure to cut the eggplant into slices that are all about the same thickness for even cooking. It makes it much easier to tell when the eggplant is fully cooked through.
- Use fresh garlic. One of the things that makes this dish so good is the garlic sauce, so use fresh garlic. It’s so worth the little bit of extra effort to make your own garlic paste.
- Spice it up. You can add more heat to the dish by adding more red pepper flakes to the sauce or a few teaspoons of Sriracha.
- Oil your grill grates: Don’t forget to oil the grates of your grill. This will help to keep your eggplant from sticking. It also makes it much easier to clean later.
- You can store leftover grilled eggplant in an airtight container in the refrigerator for 3 to 5 days or in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1serving
Calories
166kcal
(8%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
303mg
(13%)
Potassium
595mg
(17%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
308IU
(6%)
Vitamin C
7mg
(8%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 166kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 303mg | 13% |
| Potassium | 595mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
