Description

This Grilled Eggplant recipe features tender, smoky eggplant slices perfectly charred on the grill and topped with a zesty garlic sauce infused with rice vinegar, soy sauce, sesame oil, and red pepper flakes. Garnished with fresh mint, it’s a flavorful and healthy side dish that pairs wonderfully with grilled proteins or can be enjoyed on its own.

Ingredients

Eggplant and Seasoning

2 large eggplants
2 tablespoons olive oil
Salt and pepper to taste

Garlic Sauce

6 cloves garlic
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 teaspoon red pepper flakes
2 tablespoons chopped fresh mint

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Instructions

Prepare the grill: Oil the grates of your grill thoroughly to prevent sticking and preheat the grill on high heat to ensure it is hot and ready for cooking the eggplant slices.
Slice the eggplant: Cut the eggplants into round slices approximately 1 inch thick to ensure even grilling and a nice texture once cooked.
Season the eggplant: Brush both sides of each eggplant slice with olive oil, then sprinkle generously with salt and pepper to enhance the flavors.
Grill the eggplant: Place the seasoned eggplant slices directly on the preheated grill. Cook until they are slightly charred and tender, turning them once halfway through cooking to ensure even grilling on both sides.
Make the garlic sauce: While the eggplant is grilling, use a mortar and pestle to crush the garlic cloves into a smooth paste. Transfer the paste to a small bowl and mix in the rice vinegar, low sodium soy sauce, sesame oil, and red pepper flakes, stirring well to combine all the flavors.
Serve: Once grilled to perfection, transfer the eggplant slices to a serving plate. Drizzle the prepared garlic sauce evenly over the top, garnish with freshly chopped mint, and serve immediately alongside your preferred protein or as a delicious standalone dish.

Notes

For an extra smoky flavor, consider using a charcoal grill or adding wood chips to your gas grill.
You can adjust the amount of red pepper flakes for more or less heat according to your taste.
If you don’t have a mortar and pestle, finely mince the garlic and mix vigorously to form a coarse paste.
Leftover grilled eggplant can be stored in an airtight container in the refrigerator for up to 3 days and served cold or reheated.
This recipe is naturally gluten-free when using gluten-free soy sauce.