Thanks to my friend Squirrel (from “There is a Squirrel in My Blog“), I tried this recipe last week and loved it so much, I wanted to share it with all of you:
Grilled Marinated Eggplant
- 2 large eggplants, about 2 pounds
- Kosher salt
- 1/3 cup olive oil
- 2 tbs. cider vinegar (I used Balsamic because I was out of cider and it was terrific)
- 1 tbs. honey
- 1 tsp. smoked paprika
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper
- 4 large garlic cloves, roughly chopped
- juice of one lemon, about 2 tablespoons
- 1 tbs. soy sauce (I used reduced sodium)
Heat the grill. Slice the eggplant into lengths and put in a large bowl. Sprinkle lightly with Kosher salt and set aside while making marinade.
Whisk together the olive oil, vinegar, honey, smoked paprika, cumin and cayenne pepper. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. (I use the same bowl that I salted the eggplant in.) Stir in the garlic. I let mine absorb the flavor profile for about twenty or so minutes.
Place the eggplant on the grill and cook for 10-15 minutes until very tender and slightly browned. (You can also roast in a 400 degree F oven for 30-40 minutes.) Remove from heat and cool slightly. Cut into cubes/bite sized pieces.
Whisk together the lemon juice and soy sauce in the same bowl that held the marinade. Return eggplant to bowl and toss with lemon/soy mixture.
Serves 4. Calories: 279. Protein: 4g. Carbs: 23g. Fat: 21g. Sodium: 153.
This is so good, y’all!
Drop me a note and let me know how you like it when you try it. 🙂
Oh, I need to go home soon from the library and make some kind of vegetables. I don’t want another bowl of cereal for dinner! So, ta ta, for now! (Well, I mean like they say in Winnie the Pooh, not shake your ‘ta ta’s!’) Smiles, Robin
This look delish!