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

"This dish can be served cold or warm, but serving it cold in the summer time is highly recommended. Please visit my blog, www.innerharmonynutrition.com for more gluten-free, low-GI, pesco-vegetarian recipes."
 
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photo by InnerHarmonyNutriti photo by InnerHarmonyNutriti
photo by InnerHarmonyNutriti
Ready In:
30mins
Ingredients:
11
Serves:
3
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ingredients

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directions

  • Slice eggplants lengthwise into 1/2-inch-thick slices and soak in water for 10 minutes to remove the bitter taste.
  • 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.
  • 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.
  • Spray or brush olive on the top side of the eggplant slices, flip and grill the other side as well.
  • Soak the grilled eggplant slices in the marinade. Refrigerate if you are going to serve it cold.
  • 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.
  • Infuse love and serve!

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