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.
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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
1Tablespoon(15ml)soy sauceor Worcestershire sauce or Tamari Soy Sauce for Gluten Free
Kosher or sea salt,to taste
Black pepper,to taste (fresh cracked if possible)
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.