Grilled Eggplant
An appetizer made from everyday ingredients that looks fantastic. Eggplant fried in oil with garlic and mayonnaise is a showpiece at just about any gathering — no surprise, since the recipe is not only simple but also delicious. Here's my recipe for grilled eggplant.
Cooking method
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Step 1:
First, take the eggplants
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Step 2:
and slice them crosswise about 1/4 inch (0.5 cm) thick. These days you can find eggplant varieties that aren't bitter, but if yours has a bitter edge, sprinkle the cut slices with salt and let them sit for 10–15 minutes until they release their juices. Then rinse the eggplant under running water and pat it dry with paper towels.
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Step 3:
Grate the ginger
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Step 4:
and squeeze the juice out of it
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Step 5:
Mix the oil, soy sauce, balsamic vinegar, and ginger juice, then coat the eggplant all over with this mixture. Feel free to adjust the marinade to your taste — add more or less, and include or leave out ingredients as you prefer.
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Step 6:
Let the eggplant marinate for about 30 minutes. Now grill the slices for 3–5 minutes per side, brushing with the marinade as they cook. I like to serve them with soy sauce on the side, and you can scatter some chopped parsley on top for a nice look.
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Step 7:
And here's the result
- Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're trying a seasoning for the first time, keep in mind that some are especially easy to overdo — chili pepper, for one.
- If you use ready-made spice blends, be sure to read the ingredients on the package. Salt is often already included, so factor that in or you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Ginger - 80 kcal/100g
- Dried ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Soy sauce - 51 kcal/100g
- Peanut oil - 895 kcal/100g
- Balsamic vinegar - 88 kcal/100g
