Description
This Grilled Eggplant recipe features thick slices of eggplant perfectly charred on the grill and topped with a flavorful garlic sauce made from rice vinegar, soy sauce, sesame oil, and red pepper flakes. Garnished with fresh mint, this dish makes a delicious and healthy side that pairs wonderfully with your favorite protein.
Ingredients
Scale
Eggplant and Seasoning
- 2 large eggplants
- 2 tablespoons olive oil
- Salt and pepper to taste
Garlic Sauce
- 6 cloves garlic
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh mint
Instructions
- Prepare the grill: Oil the grates of your grill to prevent sticking and preheat the grill on high heat.
- Slice the eggplant: Cut the eggplants into round slices, each about 1 inch thick, ensuring even cooking.
- Season the eggplant: Brush both sides of each eggplant slice generously with olive oil and sprinkle evenly with salt and pepper.
- Grill the eggplant: Place the slices on the hot grill and cook them until they develop slight char marks and become tender, flipping once to cook both sides evenly.
- Make the garlic sauce: While the eggplant is grilling, smash the garlic cloves into a paste using a mortar and pestle. Transfer the garlic paste to a small bowl and stir in rice vinegar, soy sauce, sesame oil, and red pepper flakes until well combined.
- Serve: Once the grilled eggplant is ready, drizzle the prepared garlic sauce over the slices. Garnish with freshly chopped mint and serve alongside your preferred protein for a complete meal.
Notes
- Use low sodium soy sauce to control salt intake.
- For a milder spice level, reduce or omit the red pepper flakes.
- Eggplant thickness ensures even grilling and prevents mushy texture.
- Fresh mint can be substituted with cilantro or basil for varied flavor.
- To prevent eggplant from absorbing excess oil, you can salt the slices and let them sit for 30 minutes before grilling, then rinse and pat dry.
