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.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 4servings
Calories: 243kcal
Prevent your screen from going dark
Ingredients
2largeJapanese or Asian eggplantssliced to 1/2" thickness
minced parsley or minced cilantro for garnish-optional
FOR THE MARINADE:
1/2cup(120ml)vegetable oilor grape seed oil
4largecloves garlic,minced
1Tablespoon(15ml)soy sauceor Worcestershire sauce or Tamari Soy Sauce for Gluten Free
1/2teaspoon(2.5ml)dijon mustard
2teaspoons(10ml)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.