Grilled Eggplant and Peppers with Soy and Sesame

Grilled Eggplant and Peppers with Soy and Sesame

Photo by Linda Pugliese

Even the eggplant-averse will get on board with this savory, spicy side dish.
Makes 6
Prep 10 m
Grill 7 m
Cool 5 m

Ingredients

Directions

  1. 1 of 3 Heat grill to medium-high.
  2. 2 of 3 Toss eggplant and peppers with vegetable oil. Grill cut side down until charred, 4 to 5 minutes. Flip and grill until browned and just tender, 2 minutes. Transfer to a mixing bowl and let cool 5 minutes.
  3. 3 of 3 Tear eggplant into 2 to 3 strips. Add remaining ingredients and combine well. Season with salt to taste. Tip: Japanese eggplants, while purple like their Italian counterparts, are skinnier, thinner-skinned and sweeter.
Nutrition Information for Grilled Eggplant and Peppers with Soy and Sesame
Servings Per Recipe: 6
Per Serving: 4 g Fat, total, 80 kcal cal., 2 g pro., 277 mg sodium, 1 g sat. fat, 8 g carb., 3 g fiber, 5 g sugar