Grilled Chinese Eggplant
This delightful grilled Chinese eggplant is flavored with a well-balanced combination of sesame oil, rice vinegar, ginger, and soy sauce. Treat your family to this delicious side dish!
Ingredients
- 3 to 4 Chinese eggplants, or Japanese
- 4 tablespoons vegetable oil, plus 1 teaspoon for the grill
- 2 tablespoons toasted sesame oil
- 1 tablespoon low sodium soy sauce
- 2 teaspoons ginger paste
- 2 teaspoon seasoned rice vinegar
- Sesame seeds, for garnish
- Chopped cilantro, for garnish
Instructions
- Cut the eggplants in half lengthwise. If very long, cut the halves into shorter lengths. Place them in a food storage bag.
- Combine 4 tablespoons of vegetable oil, sesame oil, soy sauce, ginger paste, and rice vinegar; whisk to blend. Reserve 2 tablespoons of the marinade in a separate small bowl and set aside.
- Mix and pour the remaining marinade into the bag with the eggplant. Let the eggplant pieces marinate for 30 minutes at room temperature or marinate it in the refrigerator for up to 2 hours.
- Brush the grill grates with about 1 teaspoon of vegetable oil and heat the grill to medium-high heat, about 375 F to 400 F on a gas grill.
- Place the eggplant slices on the grill over direct heat and cook for about 3 to 4 minutes on each side.
- Brush with the reserved marinade, then arrange the slices on a serving platter and garnish with sesame seeds and cilantro.
Tried this recipe?Let us know how it was!