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    You are in: Home / Recipes / Grilled Eggplant in Spicy Marinade (Gluten-Free, Vegan) Recipe
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    Grilled Eggplant in Spicy Marinade (Gluten-Free, Vegan)

    1/1 Photo of Grilled Eggplant in Spicy Marinade (Gluten-Free, Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    InnerHarmonyNutrition's Note:

    This dish can be served cold or warm, but serving it cold in the summer time is highly recommended. Please visit my blog, for more gluten-free, low-GI, pesco-vegetarian recipes.

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    Units: US | Metric


    1. 1
      Slice eggplants lengthwise into 1/2-inch-thick slices and soak in water for 10 minutes to remove the bitter taste.
    2. 2
      Heat water or dashi in a sauce pan and add tamari, ginger, sugar and chili paste to make a marinade. When the sugar is dissolved, remove from heat and set aside.
    3. 3
      Spray or brush olive oil on one side of eggplant slices and grill them with the oiled side down for a few minutes until they are nicely browned.
    4. 4
      Spray or brush olive on the top side of the eggplant slices, flip and grill the other side as well.
    5. 5
      Soak the grilled eggplant slices in the marinade. Refrigerate if you are going to serve it cold.
    6. 6
      When you are ready to serve, place eggplant slices with some marinade in a dish, put grated daikon radish and scallion slices on top, and sprinkle sesame seeds and shichimi togarashi.
    7. 7
      Infuse love and serve!

    Ratings & Reviews:


    Nutritional Facts for Grilled Eggplant in Spicy Marinade (Gluten-Free, Vegan)

    Serving Size: 1 (409 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 104.7
    Calories from Fat 9
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 721.2 mg
    Total Carbohydrate 23.0 g
    Dietary Fiber 10.7 g
    Sugars 11.7 g
    Protein 4.6 g

    The following items or measurements are not included:

    daikon radishes

    nanami togarashi

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