Asian Grilled Eggplant
A delightful dish featuring grilled eggplant with a rich, aromatic sauce, perfect for any meal or gathering.
Ingredients
Main Ingredients
- 3 large large eggplants Their creamy and tender flesh will yield a satisfying bite.
- 1 tbsp oil A light oil enhances the natural flavors of the eggplants.
- 1.5 tbsp coconut aminos Offers a slightly sweet and savory taste.
- 1 tbsp apple cider vinegar Adds tangy brightness.
- 2 tbsp sesame oil Adds depth and aromatic qualities.
- 1 inch piece ginger Fresh and zesty, brings warmth and spice.
- 1 clove garlic Elevates the overall flavor.
- 1 tbsp almond butter Adds creaminess and a subtle nuttiness.
- 0.5 cup chopped toasted cashews or peanuts Provide texture and enhanced flavor.
- 0.5 cup chopped scallions Adds freshness and color.
- 1 tsp sesame seeds Offers a lovely crunch.
Instructions
Preparation
- Remove the stem from each eggplant and cut them into 1-inch thick long slices, approximately 4-5 slices per eggplant.
- Heat your BBQ, grill pan, or sandwich press to medium heat. Brush each slice of eggplant with light oil.
- Grill the eggplant slices for about 5 minutes per side until golden brown and tender.
- Remove the eggplant slices from the grill, cut them into 1-inch wide large pieces, and place them in a bowl to cool to room temperature.
- In a high-speed blender, combine coconut aminos, apple cider vinegar, sesame oil, ginger, garlic, and almond butter. Blend until smooth and creamy.
- Pour the sauce over the cooled eggplant pieces and gently toss to coat. Fold in the chopped cashews and scallions, then sprinkle with sesame seeds before serving.
Notes
For best grill marks, make sure the grill is properly preheated. Feel free to customize the sauce with spices or a splash of lime juice for added brightness. Store leftovers in an airtight container for up to 4 days.