Grilled Eggplant with Garlic

Grilled Eggplant with Garlic is a savory, low-carb Chinese BBQ dish that highlights the rich, smoky flavors of eggplant combined with aromatic garlic. This dish is perfect as a side or a light main course, offering a delightful vegetarian option packed with flavor.

Ingredients

• Eggplant - 1 medium (about 250g)
• Garlic - 4 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Red chili flakes - 1/2 teaspoon (optional)
• Green onions - 2, chopped (for garnish)
• Salt - to taste

Steps

1. Preheat your grill or grill pan over medium heat.
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture.
3. In a bowl, combine the minced garlic, soy sauce, sesame oil, olive oil, grated ginger, and red chili flakes (if using).
4. Rinse the eggplant slices under cold water and pat dry with a paper towel.
5. Brush both sides of the eggplant slices with the garlic mixture, ensuring they are well coated.
6. Place the eggplant slices on the grill and cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
7. Remove from the grill and transfer to a serving plate.
8. Garnish with chopped green onions and serve hot.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 9 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants, particularly nasunin found in eggplant skin, which helps combat oxidative stress.
• Low in calories and carbohydrates, making it a great option for weight management and blood sugar control.

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