Ingredients
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2 large Chinese eggplants (long and slender), cut into 1/2-inch thick diagonal slices
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3 tablespoons soy sauce (or tamari for gluten-free)
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2 tablespoons rice vinegar
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1 tablespoon maple syrup or agave nectar
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1 tablespoon toasted sesame oil
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2 cloves garlic, minced
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1 teaspoon grated fresh ginger
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1/2 teaspoon red pepper flakes (adjust to your spice preference)
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1 tablespoon sesame seeds, for garnish (optional)
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1 Chopped green onions, for garnish (optional)
Directions
Sprinkle with sesame seeds and chopped green onions for added flavor and garnish.
Feel free to adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes. This grilled eggplant can be served as a side dish or as part of a larger Chinese-inspired meal.
Steps
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1
Done
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Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). |
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2
Done
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In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup or agave nectar, toasted sesame oil, minced garlic, grated ginger, and red pepper flakes to make the marinade. |
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3
Done
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Place the eggplant slices in a single layer on a baking sheet or large plate. Brush both sides of the eggplant slices generously with the marinade. |
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4
Done
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Place the marinated eggplant slices on the grill grates and cook for about 3-4 minutes per side, or until they are tender and have grill marks. |
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5
Done
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Remove the grilled eggplant from the grill and place them on a serving platter. |
