Five-Spice Eggplant

Five-Spice Eggplant is a delightful vegan dish that combines the earthy flavors of eggplant with a fragrant five-spice blend, creating a savory and satisfying meal. Perfectly grilled and lightly glazed, this dish captures the essence of Chinese BBQ while being completely dairy-free.

Ingredients

• Eggplant - 2 medium (about 400g)
• Vegetable oil - 2 tablespoons (30ml)
• Five-spice powder - 1 teaspoon (5g)
• Soy sauce - 2 tablespoons (30ml)
• Maple syrup - 1 tablespoon (15ml)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon (optional)
• Green onions - 2 stalks, chopped (for garnish)

Steps

1. Preheat a grill or grill pan over medium heat.
2. Slice the eggplants in half lengthwise, then score the flesh in a diamond pattern without cutting through the skin.
3. In a small bowl, mix together the vegetable oil, five-spice powder, soy sauce, maple syrup, minced garlic, and grated ginger to create a marinade.
4. Brush the marinade generously onto the cut sides of the eggplant, ensuring it gets into the scored areas.
5. Place the eggplants on the grill, cut side down, and cook for about 8-10 minutes until they are tender and have grill marks.
6. Flip the eggplants over and brush with more marinade, cooking for an additional 5-7 minutes until caramelized.
7. Remove from heat and sprinkle with sesame seeds and chopped green onions for garnish.
8. Serve hot as a main dish or a flavorful side.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 28 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly nasunin, which helps protect brain cells.
• High in dietary fiber, promoting digestive health and regularity.

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