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Continued: Recipes for grilled vegetables

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  • Last update: May 29, 2013 - 1:48 PM

Diabetic exchanges per serving: 1½ bread/starch, 3 fat.

Sesame Eggplant with Green Onions

Serves 6.

Note: Eggplant is sensational charred and tenderized on the grill. This preparation with a soy-sesame sauce pairs especially well with grilled black cod or other whitefish, or with pork tenderloin. Serve it warm or at room temperature. From “The Grilling Book: The Definitive Guide From Bon Appetit.”

• 1/2 c. extra-virgin olive oil, plus more for brushing

5 large green onions (4 coarsely chopped, 1 thinly sliced for garnish)

• 2 tbsp. reduced-sodium soy sauce

• 2 tsp. toasted sesame oil

• 2 tsp. sesame seeds

• Freshly ground black pepper

2 large eggplants (about 2 1/2 lb. total), cut crosswise into 1/2-in.- thick slices


Purée 1/2 cup olive oil, chopped green onions, soy sauce and sesame oil in a blender. Transfer mixture to a small bowl. Stir in sesame seeds and season mixture with pepper. (Can be made a day ahead.) Cover and chill.

Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil.

Generously brush 1 side of each eggplant slice with green onion mixture. Place eggplant slices, seasoned side down, on grill. Brush tops of eggplant slices with green onion mixture. Grill until tender and charred in spots, about 4 minutes per side. Transfer to a platter. Garnish with thinly sliced green onion. Serve eggplant warm or at room temperature. Can be made 2 hours ahead. Let stand at room temperature.

Nutrition information per serving:

Calories 234 Fat 21 g Sodium 185 mg

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