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Grilled Eggplant With Lemon Basil Drizzle [Vegan]

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This grilled eggplant makes a delicious light option for lunch, dinner, or side dish. Eggplant slices are seasoned with only salt and then grilled until tender — the real flavor comes from the easy lemon basil dressing. The flavors compliment each other superbly. Open to other possibilities such as being wrapped up and stuffed with your favorite fillings, like cashew ricotta.

Grilled Eggplant With Lemon Basil Drizzle [Vegan]

This Recipe is :

Vegan Whole Food Recipes

Serves

1

Ingredients

To Make the Eggplant:

  • 1 large eggplant, rinsed and thinly sliced
  • Extra virgin olive oil, for brushing the eggplant
  • Himalayan rock salt, to taste

For the Lemon Basil Drizzle:

  • Juice of 1/2 a lemon
  • 10 fresh basil leaves
  • 1 teaspoon apple cider vinegar
  • 4 tablespoons extra virgin olive oil
  • 1-2 teaspoons rice malt syrup
  • Salt and pepper, to taste

For the Side Salad:

  • 1 carrot, peeled and diced
  • 1-2 beets, peeled and thinly sliced
  • A handful of cherry tomatoes
  • Mung bean sprouts

Preparation

  1. Lightly brush your grill pan with a little bit of olive oil and preheat.
  2. Wash and slice the eggplant. Lay out on a baking tray lined with baking paper.
  3. Sprinkle salt over each slice and leave for a couple of minutes. This will draw out any moisture in the eggplant. Wipe away any moisture with paper towel. Repeat on the other side of each slice.
  4. Brush each slice of eggplant with a little olive oil.
  5. Grill for approximately 5-8 minutes on each side over medium heat, until a char begins to form and it has cooked through. Take note of the charred grill lines,
  6. Remove and keep warm.
  7. Place all drizzle ingredients into a blender and pulse until combined.
  8. Assemble the side salad, serve the eggplant strips and pour over the lemon basil drizzle.

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AUTHOR & RECIPE DETAILS


photo

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness enthusiast who has a passion for creating, capturing and sharing delicious plant-based recipes. She is a self-taught blogger, food stylist and photographer, and a qualified Wellness Facilitator. Her path to wellness embarked with a nearly fatal diagnosis of Type 1 Diabetes. She changed her lifestyle, adopted a sugar-free, plant-based diet, detoxified her body and mind and continues to thrive, inspiring others through her blog Wellness with Taryn.


 

 

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34 comments on “Grilled Eggplant With Lemon Basil Drizzle [Vegan]”

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Yves Ct
9 Months Ago

That looks yummy


Reply
Margot Fisch
9 Months Ago

Sandra Maria Chiappetti


Reply
Sandra Maria Chiappetti
04 Sep 2016

Putz, ainda não comi feita desta forma, deve ficar uma delicia! Acho que terei que ativar minha churrasqueira, que nunca foi usada! rsrsrs

Chauna Wall
9 Months Ago

Ken Mitten


Reply
Chauna Wall
9 Months Ago

Ken Mitten


Reply
Mary Campbell
9 Months Ago

Erinne


Reply
Ardhiyan Castro
9 Months Ago

I love it ... eggplant!


Reply
Karolan Poce
1 Years Ago

Julikim Gustave


Reply
Debra Wilson
1 Years Ago

Yummy! Looks lovely x


Reply
Venera Davidovic
1 Years Ago

Debra


Reply
Michael Daley
1 Years Ago

I will Tegan Anne, yum yum!


Reply


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