Ingredients
- ½ cup apple cider vinegar
- ¼ cup soy sauce (preferably dark soy)
- 4 garlic cloves, peeled and minced
- 2 small fresh red chili peppers, seeded and minced
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- ½ teaspoon sugar (optional)
- 2 medium globe eggplants or 4 Japanese eggplants
- ¼ cup canola oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
211 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 4 grams protein; 1464 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- Slice globe eggplants into 3/4-inch rounds or cut Japanese eggplants in half lengthwise. Marinate the eggplant in the sauce for 20 to 30 minutes.
- 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.
45 minutes
Dining and Cooking