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Deliciously grilled eggplant with Asian spices on a serving plate

Asian Grilled Eggplant

A delightful dish that combines rich flavors and vibrant textures, embodying the essence of Asian cuisine. Perfect as a side dish or vegetarian main course.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish, Vegetarian
Cuisine: Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 3 large large eggplants juicy and tender
  • 1 tbsp oil for brushing
Sauce Ingredients
  • 1.5 tbsp coconut aminos or tamari/soy sauce
  • 1 tbsp apple cider vinegar for tangy flavor
  • 2 tbsp sesame oil for a rich flavor
  • 1 inch piece of ginger fragrant and warming
  • 1 clove garlic aromatic and pungent
  • 1 tbsp almond butter for creamy texture
Toppings and Garnishes
  • 1/2 cup chopped toasted cashews or peanuts for crunch
  • 1/2 cup chopped scallions for freshness
  • 1 tsp sesame seeds for sprinkling on top

Method
 

Preparation
  1. Remove the stem from the top of each eggplant. Cut each eggplant into long 1-inch thick slices.
  2. Heat your BBQ, grill pan, or sandwich press to medium heat. Brush each eggplant slice with olive oil.
  3. Grill the slices for about 5 minutes per side, until they develop grill marks and soften.
  4. Remove the slices from the grill, cut them into 1-inch wide large pieces, and place them into a bowl to cool.
Making the Sauce
  1. In a blender, combine coconut aminos, apple cider vinegar, sesame oil, ginger, garlic, and almond butter. Blend until smooth.
  2. Pour the sauce over cooled eggplant pieces and toss gently to coat.
Serving
  1. Add the chopped cashews and scallions, tossing to combine.
  2. Sprinkle sesame seeds on top before serving.

Notes

For extra flavor, marinate the eggplant slices in sauce for at least 30 minutes before grilling. Substitute nuts as desired and keep an eye on the grill to avoid burning.