GRILLED EGGPLANT WITH GARLIC AND SOY

Grilled Eggplant With Garlic and Soy image

Provided by Molly O'Neill

Time 45m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

1/2 cup apple cider vinegar
1/4 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
1/2 teaspoon sugar (optional)
2 medium globe eggplants or 4 Japanese eggplants
1/4 cup canola oil

Steps:

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.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 11 grams, TransFat 0 grams