Grilled Eggplant
Smoky grilled eggplant that’s vegan, perfect for BBQs, and easy to top with chili, sesame seeds, or anything you love.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggplants
- 1 egg
- 2 cloves garlic (minced)
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp paprika powder
- 1 tbsp oil (for brushing the grill)
- chilies (finely chopped, to taste)
- green onions (finely chopped, to taste)
- sesame seeds (to taste)
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the egg, garlic, light soy sauce, sesame oil, and paprika powder until smooth.
- 2
Grill the eggplants: Brush your grill or oven rack with oil. Place the whole eggplants on the grill and cook until the skins are blistered and the insides are soft, turning occasionally.
- 3
Slice open: Use a knife to carefully cut them lengthwise, leaving the bottoms intact. Gently spread them open.
- 4
Brush with sauce: Spoon or brush the prepared sauce over the exposed flesh of each eggplant.
- 5
Add toppings: Sprinkle with chopped chilies, green onions, and sesame seeds.
- 6
Serve: Serve warm or at room temperature as a side dish or light main.