Grilled Eggplant With Garlic and Soy
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup apple cider vinegar
- ÂĽcup soy sauce (preferably dark soy)
- 4garlic cloves, peeled and minced
- 2small fresh red chili peppers, seeded and minced
- 1teaspoon kosher salt
- Freshly ground black pepper to taste
- ½teaspoon sugar (optional)
- 2medium globe eggplants or 4 Japanese eggplants
- ÂĽcup canola oil
Nutritional analysis per serving (4 servings)
220 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 5 grams protein; 884 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a grill or preheat broiler. Combine the vinegar, soy sauce, garlic, chilies, salt, pepper and sugar, if using, in a large nonreactive bowl and set aside.
- Step 2
Slice globe eggplants into Âľ-inch rounds or cut Japanese eggplants in half lengthwise. Marinate the eggplant in the sauce for 20 to 30 minutes.
- Step 3
Remove the eggplant and reserve the sauce. Brush both sides of the slices with oil. Grill or broil until nicely browned and tender, about 5 minutes a side. (Do this in 2 batches if necessary to keep from crowding eggplant.) Remove to a platter and pour the reserved sauce over the eggplant. Serve immediately.
Private Notes
Comments
Oh man I should have read the notes! I forgot how strong apple cider vinegar is. I will use rice vinegar next time. This was one of the few clunkers I've ever made from NYT. It did not go over well when I served it.
I took the advice from the comments and used only 1 TBL of rice vinegar instead of the recommended half cup of apple cider vinegar. I upped the amount of soy a bit to make up for it. The flavors were pretty good but the eggplant was tough. That might say more about my ability to cook eggplant though.
My husband liked this but I did not - found the marinade overly salty and the vinegar a bit too strong. I like the concept, but I think the marinade needs different proportions as someone else pointed out. I wouldn't make this again.
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