Grilled Eggplant with Garlic Mint (Printable Version)
# What You'll Need:
01 -
2 large eggplants
02 -
2 tablespoons olive oil
03 -
6 cloves garlic
04 -
2 tablespoons rice vinegar
05 -
2 tablespoons low sodium soy sauce
06 -
1 tablespoon sesame oil
07 -
1 teaspoon red pepper flakes
08 -
2 tablespoons fresh chopped mint
09 -
Salt and pepper to taste
# Step-by-Step Directions:
01 -
Oil the grates of your grill and preheat to high temperature.
02 -
Slice the eggplants into rounds approximately 2.5 cm (1 inch) thick. Brush each side with olive oil and season with salt and pepper.
03 -
Place eggplant slices on the preheated grill and cook until slightly charred and tender throughout.
04 -
While the eggplant is grilling, use a mortar and pestle to crush the garlic into a smooth paste. Transfer to a small bowl and mix with rice vinegar, soy sauce, sesame oil, and red pepper flakes.
05 -
Arrange grilled eggplant on a serving plate, drizzle with the garlic sauce, and garnish with freshly chopped mint. Serve immediately alongside your preferred protein.
# Helpful Notes:
01 -
Slice evenly for consistent cooking throughout all pieces.
02 -
Use fresh garlic for the best flavor in the sauce.
03 -
Adjust heat level by increasing red pepper flakes or adding Sriracha.
04 -
Oiling the grill grates prevents sticking and facilitates easier cleanup.
05 -
Leftover eggplant can be stored in an airtight container in the refrigerator for 3-5 days or frozen for up to 3 months.