Pan-Grilled Eggplant w/ Garlic-Soy Marinade
Please read recipe post for more recipe details . We love tender Asian or Japanese eggplants because they don't require pre-salting nor are they heavily seeded. These eggplants always cook up to a wonderful, tender texture.
Servings: 4 servings
Calories: 243kcal
Ingredients
- 2 large Japanese or Asian eggplants sliced to 1/2" thickness
- minced parsley or minced cilantro for garnish-optional
FOR THE MARINADE:
- 1/2 cup (120 ml) vegetable oil or grape seed oil
- 4 large cloves garlic, minced
- 1 Tablespoon (15 ml) soy sauce or Worcestershire sauce or Tamari Soy Sauce for Gluten Free
- 1/2 teaspoon (2.5 ml) dijon mustard
- 2 teaspoons (10 ml) lemon juice
- Kosher or sea salt, to taste
- Black pepper, to taste (fresh cracked if possible)
Instructions
- Make the marinade: in a large bowl combine oil, garlic, soy sauce, dijon mustard, lemon juice, salt and pepper. Mix ingredients together well.
- Add the eggplant slices to the marinade and toss to completely coat all sides.
- Heat large skillet or cast iron pan on medium-high heat. Once pan is heated, lay eggplant slices on the pan in a single layer (cook in batches if needed) and grill them for about 2-3 minutes on each side, or until golden and tender. Repeat this process for all the eggplant.Garnish the eggplant with cilantro or parsley. Serve warm.
Nutrition
Calories: 243kcal | Fat: 27g | Saturated Fat: 3g | Sodium: 259mg | Potassium: 9mg | Vitamin C: 1.3mg | Iron: 0.3mg