This grilled eggplant makes for a perfect summer side. It’s charred on the outside with a tender, creamy center and glazed with a sweet, garlicky, spicy sauce. Try it with grilled steak, fish or pork chops, or use it to round out a vegetarian menu.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 1/2 pounds Japanese eggplants,
- 1/3 cup olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup sambal oelek
- 1/4 cup honey
- 4 teaspoons soy sauce
Instructions
- Preheat a grill for medium high.
- Slice the eggplants lengthwise on the bias, about 3/4 inch thick. Toss with the olive oil and season with salt and pepper.
- Grill the eggplant, turning as needed, over medium-high heat until tender, 8 to 10 minutes; remove to a platter or bowl.
- Mix the sambal oelek, honey and soy sauce. Spoon some over the eggplant and serve the rest on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 151 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 392 mg |