Ingredients
Scale
- 2 large eggplants, cut into 1-inch thick strips
- 3 tablespoons canola oil
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, grated
- 1/4 cup tamari or soy sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon chili flakes (optional)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Heat your grill or grill pan to a medium-high temperature.
- In a mixing bowl, whisk together the canola oil, chopped garlic, grated ginger, tamari, sweet soy sauce, rice wine vinegar, brown sugar, toasted sesame oil, and chili flakes if desired.
- Immerse the eggplant strips in the marinade, ensuring they are thoroughly coated. Allow them to soak for at least 15 minutes.
- Once the grill is ready, lay the marinated eggplant strips on it.
- Grill each side for about 4-5 minutes, or until tender and char marks appear.
- Transfer the grilled eggplant to a serving dish and drizzle any leftover marinade over the top.
- Sprinkle with chopped green onions and sesame seeds before serving.
Notes
- For an extra layer of flavor, consider adding a dash of liquid smoke to the marinade.
- You can also grill additional vegetables like bell peppers or zucchini for a vibrant dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg