Grilled Eggplant Recipe
Smoky grilled eggplant that’s vegan, perfect for BBQs, and easy to top with chili, sesame seeds, or anything you love.
Equipment
- Measuring spoons and cups
- Large bowl for soaking the eggplant before grilling
- Cutting board and knife
- Grill or grill pan
- Basting brush
- Spatula for moving the eggplant on the grill
Ingredients
- 4 eggplants
- 1 egg
- 2 cloves garlic minced
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp paprika powder
- 1 tbsp oil for brushing the grill
- chilies finely chopped, to taste
- green onions finely chopped, to taste
- sesame seeds to taste
Instructions
- Prepare the sauce: In a small bowl, whisk together the egg, garlic, light soy sauce, sesame oil, and paprika powder until smooth.
- Grill the eggplants: Brush your grill or oven rack with oil. Place the whole eggplants on the grill and cook until the skins are blistered and the insides are soft, turning occasionally.
- Slice open: Use a knife to carefully cut them lengthwise, leaving the bottoms intact. Gently spread them open.
- Brush with sauce: Spoon or brush the prepared sauce over the exposed flesh of each eggplant.
- Add toppings: Sprinkle with chopped chilies, green onions, and sesame seeds.
- Serve: Serve warm or at room temperature as a side dish or light main.
Video
Nutrition Facts
Grilled Eggplant Recipe
Amount per Serving
Calories
293
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
82
mg
27
%
Sodium
1056
mg
46
%
Potassium
2178
mg
62
%
Carbohydrates
56
g
19
%
Fiber
28
g
117
%
Sugar
33
g
37
%
Protein
14
g
28
%
Vitamin A
330
IU
7
%
Vitamin C
21
mg
25
%
Calcium
104
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.