Grilled Eggplant Teriyaki Recipes
BALSAMIC GRILLED EGGPLANT
A mixture of olive oil, balsamic vinegar, and garlic makes for a very flavorful grilled eggplant. It's an easy recipe - mix the simple marinade, brush the eggplant, and grill.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
- Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
- In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
- Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
- Brush the eggplant slices with the remaining marinade and serve.
Nutrition Facts : Calories 120 kcal, Carbohydrate 11 g, Fat 9 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
PERFECT GRILLED EGGPLANT
Perfectly grilled eggplant is ideal for summer cookouts and parties. Learn the simple trick to keeping your eggplant tender with this easy recipe.
Provided by Molly Watson
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
Nutrition Facts : Calories 178 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 7 g, Protein 2 g, SaturatedFat 1 g, Sodium 1600 mg, Sugar 9 g, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
GRILLED EGGPLANT TERIYAKI
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium heat.
- Slice eggplant into 1/2-inch-thick slices. Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry.
- Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator. Remove from marinade, reserving leftover marinade. Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes. Remove from grill. Serve with reserved marinade and sprinkle with sesame seeds.
- Whisk together all ingredients in a small bowl. Let stand for 10 minutes.
Nutrition Facts : Calories 121 calorie, Fat 4.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 904 milligrams, Carbohydrate 20 grams, Fiber 9 grams, Protein 4 grams, Sugar 11 grams
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- Cut the eggplant into small chunks, place in a large bowl and then pour the marinade over the top. Stir and make sure it is all coated, set aside.
- Place a griddle pan on the hob over medium-high heat. Once hot place the marinated eggplant in.
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- Add sesame oil, liquid aminos, garlic, ginger, and swerve to a sauce pan. Whisk together over medium heat.
- Bring sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat.
- Remove stems from eggplants and slice into 1/8-inch slices. Brush each with teriyaki sauce and place on a hot grill.
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- In a large freezer bag or bowl, mix together the tamari/soy sauce, mirin, agave syrup, sesame oil, garlic, and ginger. The great thing about a freezer bag is that you can use your hands to combine everything without any mess.
- Preheat the barbecue/grill to a medium heat (not scorching hot or else the aubergine will quickly burn). Add the aubergine slices and cook for approx. 3-4 minutes on each side, brushing regularly with the leftover marinade. The aubergine should develop slight char marks on both sides.
- In a frying pan or griddle pan, heat a small amount of cooking oil on medium heat. Add the aubergine slices and cook for 2-3 minutes on each side or until they start to turn golden.
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- Sprinkle both sides of the eggplant with salt and place on a paper towel-lined baking pan. Allow the eggplant to sit for 15 minutes or so, or until it releases some liquid. Pat dry with a clean paper towel and set aside.
- Combine 1 cup of water with the soy sauce. Whisk in the brown sugar, maple syrup, garlic, ginger, red pepper flakes, and black pepper.
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GRILLED EGGPLANT WITH PEANUT GINGER SAUCE | THE FIRST MESS
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Reviews 10Estimated Reading Time 4 minsCategory Main Course, Sauce, Side DishTotal Time 50 mins
- Set a large colander in the sink. Place the rounds of eggplant into the colander. Sprinkle the tablespoon of salt over the eggplant and toss with your hands to evenly coat each slice in the salt. Let the eggplant rest for 20 minutes.
- While the eggplant is resting, make the peanut butter teriyaki sauce. In a medium bowl, whisk together the peanut butter, maple syrup, coconut aminos, garlic, and ginger. Once you have a smooth and unified sauce, set aside.
- Preheat your grill to high. Place one clean kitchen towel and a large baking sheet on the counter.
- The eggplant should have let off quite a bit of moisture. Rinse the eggplant thoroughly, tossing the slices with your hands to get all of the excess salt off. Then, transfer the rinsed eggplant slices to the clean kitchen towel. Pat the slices with the towel until they are completely dry.
21 DELICIOUS EGGPLANT RECIPES FOR DINNER — EAT THIS NOT THAT
From eatthis.com
4.5/5 (2)Estimated Reading Time 7 minsAuthor Abby ReisnerPublished 2020-03-26
- Grilled Ratatouille Salad. Whether you know it as a classic animated film or as a satisfying Provençal vegetable stew, ratatouille is likely already a part of your life.
- Argentinian-Style Churrasco Skewers. Sure, there's meat involved here. And while it's juicy and well-marinated, it's not even close to the best part. That title belongs to the hunks of eggplant, which join skirt steak on the skewer and get doused in parsley-packed chimichurri sauce.
- Grilled Swordfish with Caponata. Swordfish on its own is fine, but becomes a restaurant-worthy meal when served with sweet and sour caponata. The traditional eggplant dish is the Italian version of ratatouille, in that it's also a cooked vegetable salad, but it differs with the addition of capers and golden raisins.
- Cheesy Baked Eggplant Pizza. There's enough cheese in here to hide the fact that instead of dough, this pizza uses eggplant rounds as the base. But instead of feeling cheated, you'll rejoice in the way this neutral vegetable crisps up when coated in breadcrumbs and stands back to let the tangy tomato sauce and fresh basil shine.
- Honey Garlic Eggplant. "Healthy fried food" is not an oxymoron when you have this recipe in hand. Rather than deep-fry, it asks you to shallow-fry the eggplant batons, meaning they'll soak up less oil—and soak up more of the honey garlic sauce.
- Grilled Eggplant and Goat Cheese Salad. A plate full of this salad is like winding your way through a treasure map, each bite revealing a pop of flavor you weren't expecting.
- Baked Eggplant Parmesan. No collection of eggplant recipes would be complete without at least one take on eggplant parm. This version of the Italian classic bakes the eggplant instead of frying it, and uses a special trick of salting the rounds to remove any unwanted bitterness.
- Grilled Eggplant with Peanut Butter Teriyaki. Peanut butter may not have been your first answer in a "what goes with eggplant" lightning round question, but one taste of this sauce is sure to change that.
- Vegetable Abundance Paella. All you need alongside this Spanish rice dish is a pitcher of sangria, and dinner is complete. While the traditional Valencian versions call for meat or seafood, the copious amounts of eggplant, mushrooms, asparagus, and tomatoes make it more than satisfying.
- Grilled Vegetable Sandwich With Herbed Ricotta. Veggie burgers don't have to be the only vegetarian stand-in for a hamburger. Especially not when you can instead pile grilled zucchini, eggplant, onions, and peppers high on sliced ciabatta for what feels like summer in sandwich form.
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