Asian Inspired Grilled Eggplant
A healthy grilled vegetarian dish. Lending a slightly charred and smoky flavor from the grill and a light caramelized sweet taste from the marinade.
Ingredients
- 1 medium eggplant
- salt
- ⅓ cup orange juice
- 3 tbsp pure maple syrup
- ⅓ cup reduced sodium soy sauce
- 2 tbsp water
- 2 tbsp rice wine vinegar
- 1 clove garlic minced
- ½ tsp ginger grated
- 2 tsp cornstarch
- 1 green onion chopped
Instructions
- Cut eggplant into thin slices.
- Sprinkle with the salt and let stand in a colander for 30 minutes.
- Rinse with water and pat dry.
- While waiting for eggplant to release its bitterness, prepare the sauce.
- Add all the sauce ingredients to a saucepan, and whisk to incorporate.
- Place saucepan on medium high heat and bring the mixture to a boil.
- Turn heat down and stirring occasionally, continue to cook until thick. This process should only take about 5 minutes, keep a careful eye on the sauce to ensure the sauce does not burn. Remove from heat.
- Preheat grill on medium heat.
- Brush both sides of eggplant slices with the marinade.
- Place eggplant on grill, cook until eggplant is cooked through and browned on both sides. Grilling times will vary, depending on the thickness of your slices.
- Remove from grill and serve with additional marinade and a sprinkling of chopped green onions.
Nutrition
Calories: 194kcalCarbohydrates: 44gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 1427mgPotassium: 751mgFiber: 7gSugar: 30gVitamin A: 195IUVitamin C: 27mgCalcium: 61mgIron: 1mg
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