Not Just for a Vegetarian
I love my grilling ideas for meats and vegetables (beef negimataki with millet and vegetables, mediterranean chicken with navy bean salad, shrimp with avocado mango salsa and amaranth, or grilled succotash, just to name a few – yes, I’m loading you up with grilling ideas!) . . . as you know I’m not a vegetarian. But, eggplant recipes can’t be beat.
I have a friend (you know who you are) that swears there’s no nutritional value to an eggplant. She continues to be wrong! The same antioxidant that we hear so much about when it comes to blueberries is the same one in the dark purple skin of an eggplant. Plus eggplant is low in calories (about 20 calories per cup!); it’s high in Vitamin C, folate, potassium, and manganese. No, eggplant isn’t the most nutritional fruit (yes it’s technically a fruit) but it’s great and offers those special antioxidants that are harder to find. Vegetarians got this one right!
Japanese Eggplant vs. Globe
Which eggplant you choose depends on your location and the recipe. Since I was working with grilling ideas, the Japanese eggplant was best. It’s longer body is perfect for marinading and then grilling. I like a globe eggplant better for baba ganoush.
- 1 large clove garlic
- 1 Japanese eggplant
- ½ cup white wine vinegar
- ¼ cup sesame seed oil
- ¼ cup coconut aminos
- Pinch red pepper flakes
- ½ tsp sesame seeds
- Sea salt
- Fresh ground black pepper
- Finely mince garlic and allow to rest for 5-10 minutes.
- Slice eggplant lengthwise in approximately ½ inch slices.
- Whisk together remaining ingredients to make marinade.
- Marinate eggplant slices for about an hour, turning to coat.
- Cook on a hot grill about three minutes per side.
- Sprinkle with additional salt, pepper and/or sesame seeds as desired.