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Asian-style grilled eggplant served on a plate with herbs and spices

Asian Grilled Eggplant

A delicious and easy-to-make grilled eggplant dish with a flavorful Asian-inspired sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Asian, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 3 large large eggplants Ensure they are firm and fresh.
  • 1 tablespoon olive oil For brushing on eggplant slices.
Sauce Ingredients
  • 1.5 tablespoons coconut aminos Savory soy sauce alternative.
  • 1 tablespoon apple cider vinegar For brightness.
  • 2 tablespoons sesame oil Adds nutty aroma.
  • 1 inch fresh ginger Peeled and sliced.
  • 1 clove garlic Minced.
  • 1 tablespoon almond butter Forms the backbone of the sauce.
Toppings
  • ½ cup chopped toasted cashews or peanuts For crunch.
  • ½ cup chopped scallions Adds freshness.
  • 1 teaspoon sesame seeds For garnish.

Method
 

Preparation of Eggplant
  1. Remove the stem from the top of each eggplant.
  2. Slice them into 1-inch thick slices.
Grilling
  1. Preheat grill to medium heat.
  2. Brush each eggplant slice lightly with olive oil.
  3. Grill the slices for about 5 minutes per side, until golden brown.
Cool the Eggplant
  1. Remove the slices from the grill and cut them into 1-inch wide pieces.
  2. Place them in a bowl to cool to room temperature.
Making the Sauce
  1. In a blender, combine the coconut aminos, apple cider vinegar, sesame oil, ginger, garlic, and almond butter.
  2. Blend until smooth.
Combining and Serving
  1. Pour the sauce over the cooled eggplant pieces and toss gently.
  2. Add chopped cashews and scallions, tossing again to combine.
  3. Sprinkle with sesame seeds before serving.

Notes

For extra flavor, marinate the eggplant in the sauce for 30 minutes before grilling. Substituting other nuts like walnuts may also work well.