Grilled Eggplant
About This Dish
This is what I make when I want something that feels healthy but is still satisfying. Eggplant gets this amazing texture when you grill it—it's soft and creamy, almost like custard, but it's still savory. I season it with garlic, soy sauce, maybe some chili oil, and it becomes something special. It's the kind of thing that makes you feel like you're eating well, even if it's midnight and you probably shouldn't be eating anything. Plus, it's easy—you just grill it, season it, and eat it. No complicated steps, no fancy ingredients, just good food.
Flavors
Nutrition Information
Ingredients
- Eggplant
- Olive oil
- Garlic
- Soy sauce
- Sesame oil
- Chili oil (optional)
- Green onions
- Cilantro
- Sesame seeds
Instructions
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1
Cut your eggplant lengthwise into thick slices, about 1 inch thick. You can also cut it into rounds if you prefer.
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2
Score the flesh side with a knife in a crisscross pattern. This helps it cook evenly and absorb the flavors.
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3
Brush both sides with olive oil and season with salt.
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4
Grill over medium-high heat for about 5-7 minutes per side, until the eggplant is soft and has nice grill marks. You can also roast it in the oven at 200°C (400°F) for about 20 minutes if you don't have a grill.
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5
While the eggplant cooks, make your sauce. Mix together minced garlic, soy sauce, sesame oil, and chili oil if you're using it.
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6
When the eggplant is done, transfer it to a plate and immediately pour the sauce over it. The hot eggplant will absorb the flavors better.
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7
Top with chopped green onions, cilantro, and sesame seeds.
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8
Serve hot. This is best eaten right away, while it's still warm and the flavors are fresh.
Cooking Tips
- Don't skip scoring the eggplant. It helps it cook evenly and makes it absorb the sauce better.
- Make sure the eggplant is fully cooked. Undercooked eggplant is tough and bitter. It should be soft and creamy when it's done.
- The sauce is key. Don't be shy with the garlic and soy sauce—they're what make this dish special.
- If you're roasting it in the oven instead of grilling, flip it halfway through so both sides get crispy.
Quick Summary
Score eggplant, brush with oil, grill until soft and charred, then drizzle with a garlic-soy sauce mixture and top with herbs.
