How long does grilled eggplant with ginger dressing [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can grilled eggplant with ginger dressing [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make grilled eggplant with ginger dressing [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is grilled eggplant with ginger dressing [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does grilled eggplant with ginger dressing [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

1.1K Views 10 years ago

Grilled Eggplant With Ginger Dressing
[Vegan]

SG By: Sarah Gory

Author Bio

Whole foods recipes for the entire family. My name is Sarah. I'm a writer, home cook,... Read More

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Eggplant

Grilled Eggplant With Ginger Dressing [Vegan]

Dairy Free

In this recipe, Japanese eggplants are halved and grilled until they begin to brown. They're then coated with a gingery and umami dressing that complements the creaminess of the cooked eggplant. Serve these delicious eggplants on a bed of freshly cooked coconut, with more vegetables on the side.

Ingredients You Need for Grilled Eggplant With Ginger Dressing [Vegan]

6 Japanese eggplants
2-3 spring onions
2-inch piece of fresh ginger
1 tablespoon sesame oil
1 tablespoon mirin
1 tablespoon tamari
1/2 tablespoon rice wine vinegar
1 tablespoon sesame seeds
2-3 red Thai chilis
Extra-virgin olive oil, for cooking
1 cup coconut rice, cooked

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How to Prepare Grilled Eggplant With Ginger Dressing [Vegan]

Halve the eggplants lengthways and place them cut side down under a grill on medium-high heat. Brush thoroughly with olive oil and cook for about 15 minutes, or until the skin is starting to brown and crackle. Flip over, brush the cut sides with olive oil, and grill for a further 6-8 minutes.
In the meantime, make the sauce in a bowl by whisking together the sesame oil, mirin, tamari, and rice wine vinegar. Finely grate the ginger, add it to the sauce, and stir to combine.
Finely slice both the spring onion and the red chili.
Divide the coconut rice between three bowls. When the eggplant is ready lay them atop the rice bowls, cut side up. Drizzle with the sauce and finish off by sprinkling over the sesame seeds and thin slices of chili and spring onion.