When I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina
Lime and Sesame Grilled Eggplant
Ingredients
- 3 tablespoons lime juice
- 1 tablespoon sesame oil
- 1-1/2 teaspoons reduced-sodium soy sauce
- 1 garlic clove, minced
- 1/2 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 medium eggplant (1-1/4 pounds), cut lengthwise into 1/2-inch slices
- 2 teaspoons honey
- 1/8 teaspoon crushed red pepper flakes
- Thinly sliced green onion and sesame seeds
Directions
- In a small bowl, whisk the first 7 ingredients until blended; brush 2 tablespoons juice mixture over both sides of eggplant slices. Grill, covered, over medium heat until tender, 4-6 minutes on each side.
- Transfer eggplant to a serving plate. Stir honey and pepper flakes into remaining juice mixture; drizzle over eggplant. Sprinkle with green onion and sesame seeds.
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