Recipes » Side Dishes » Grilled Eggplant
T. Colin Campbell Center for Nutrition Studies

Grilled Eggplant

By 4 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 5(4)
This grilled eggplant recipe is oil-free and packed full of flavor. It is a perfect addition to your plant-based grilling repertoire.
Prep: 15 mins Cook: 10 mins Yield: 2 servings
Gluten Free Low Sugar Nut Free

Ingredients

Ingredients

  • 1 large eggplant
  • 1 onion, finely minced
  • 1 clove of garlic, minced
  • 1 Tbsp low-sodium soy sauce
  • 1 tsp liquid smoke
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp water
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. Heat up the grill.
  • 2. Mix all ingredients except eggplant to form a thick sauce.
  • 3. Trim ends of eggplant, and leave skin on. Cut lengthwise into ½ inch-thick slices.
  • 4. Place slices on the grill.
  • 5. Top each slice with one spoon of the sauce mixture.
  • 6. Grill for 5 min at medium heat.
  • 7. Flip each slice.
  • 8. Add sauce to the other side.
  • 9. Grill for another 5 minutes.
  • 10. Remove from the grill, being careful not to drop the sauce.

Cooking Tips

Cooking Tips

  • 1. Instead of placing zucchini directly on the grill you can place them on aluminum foil on the grill.

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