Fire up the grill for our Grilled Marinated Eggplant with Red Chili and Sesame! 🔥🍆

OVERVIEW

• Prep Time: 15 minutes
• Marinating Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Servings: 4 servings
• Calories: Approximately 150 kcal per serving

INGREDIENTS

• 1 large eggplant
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 2 cloves garlic, minced
• 1 red chili pepper, finely chopped (seeds removed for less heat)
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

INSTRUCTIONS

1. Prepare the Eggplant:
   • Slice the eggplant into rounds or lengthwise strips, about 1/2 inch thick.
   • Place the slices in a colander and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture.
2. Make the Marinade:
   • In a small bowl, whisk together sesame oil, soy sauce or tamari, rice vinegar, maple syrup or agave nectar, minced garlic, and chopped red chili pepper.
3. Marinate the Eggplant:
   • Pat the eggplant slices dry with paper towels to remove the salt and moisture.
   • Place the eggplant slices in a shallow dish or resealable plastic bag.
   • Pour the marinade over the eggplant, making sure each slice is coated evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Preheat the Grill:
   • Preheat an outdoor grill or grill pan over medium-high heat.
5. Grill the Eggplant:
   • Remove the eggplant slices from the marinade, reserving the marinade for basting.
   • Grill the eggplant slices for about 3-4 minutes per side, or until tender and grill marks appear.
   • While grilling, baste the eggplant slices with the reserved marinade to keep them moist and flavorful.
6. Toast Sesame Seeds:
   • In a small dry skillet, toast the sesame seeds over medium heat for 2-3 minutes until golden brown and fragrant. Stir frequently to prevent burning.
7. Assemble:
   • Arrange the grilled eggplant slices on a serving platter.
   • Sprinkle with toasted sesame seeds and fresh chopped cilantro.
8. Serve:
   • Serve the grilled marinated eggplant with a squeeze of lime juice on top.
   • Garnish with extra chopped red chili or cilantro if desired.
9. Enjoy: Enjoy this flavorful and aromatic grilled marinated eggplant with red chili and sesame as a delicious appetizer or side dish!
10. Tips:
    • You can adjust the spice level by adding more or less red chili pepper.
    • If you don’t have a grill, you can also cook the marinated eggplant slices in a hot skillet or grill pan on the stovetop.
    • Serve the eggplant alongside rice, quinoa, or a fresh salad for a complete meal.
11. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.