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Lime and Sesame Grilled Eggplant

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I never knew how much I loved eggplant until I moved to Greece.  I even love the word, μελιτζάνα (pronounced: meh-lee-tzah-nah).

Even though food vocabulary was the first set of words I made sure to learn in Greek (for obvious reasons), I always got an English menu when we went out to eat.  While I never saw eggplant listed, I did see a lot of something I was unfamiliar with- aubergine.

That’s what the Brits call eggplant, as it turns out.  And zucchinis are courgettes, and arugula is rocket… Just a heads up if you ever find yourself craving any of those guys on the other side of the pond!

Of all the ways I enjoyed eggplant while in Greece, grilled was my favorite.  It’s sturdy enough to stand up to a flame, and its mellow flavor is complimented so well with a little char.

In Greece, grilled eggplant is usually cooked with olive oil, lemon, and oregano.  I love playing around with the seasonings, and this Asian-inspired one might be my favorite.  It makes it onto our summer rotation pretty regularly.

serves 2

Ingredients:

  • 1 medium to large size eggplant
  •  juice of 1-2 limes
  • 1 tbs toasted sesame oil
  • 1-2 cloves crushed garlic
  • 1/2 tsp grated ginger, or 1/4 tsp powdered
  • 1/2 tsp salt
  • few grinds of black pepper
  • 1.5 tsp soy sauce* or Coconut Aminos
  • 2 tsp honey
  • chili flakes to taste

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Slice the eggplant lengthwise.  Your aim here is to get the slices roughly the same thickness to ensure that they cook evenly.

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In a small dish, combine the lime juice, crushed garlic, ginger, salt, pepper, sesame oil, and soy sauce or Coconut Aminos.

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Brush about half of the dressing onto both sides of the eggplant slices, and smack them onto a medium-high heat grill.

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With the lid closed, grill on each side for about 4-5 minutes, brushing with more dressing before you flip.  Remove from grill and set aside to rest.  Add honey and chili flakes to the remaining dressing, and drizzle over grilled slices.

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If you’re feeling fancy, go ahead and finish those babies off with some sesame seeds and scallions. photo 5

Congratulations, your grill just found its new best friend.

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Enjoy!

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*I’ve written before about why I generally avoid soy products, but traditionally fermented soy products are an exception I will make.

 



6 responses to “Lime and Sesame Grilled Eggplant”

  1. Thanks for posting this recipe. I needed something to consume all my Japanese eggplants and made this yesterday. It was delicious — and I put the leftovers in the blender, resulting in a wonderful dip with lahvosh crackers!

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