Love garden-fresh vegetables in a delicious marinade? You will love this dish! Thick slices of summer squash are grilled and marinated in a delicious tamari, ginger, and miso sauce. Paired with vegetable fried rice, this meal is sure to satisfy.

Ginger Grilled Sesame Eggplant [Vegan, Gluten-Free]

Ingredients

For the Eggplant:

  • 2 eggplants, cut into 1/4-inch length wise slices
  • 1 yellow zucchini, cut into 1/4-inch length wise slices
  • 1/4 cup coconut aminos or gluten-free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon coconut palm sugar
  • 1 tablespoon miso mixed with 1 tablespoon hot water
  • 2 tablespoons grated ginger

For the Fried Rice:

  • 1 cup basmati rice
  • 2 cups water
  • 1 teaspoon sesame oil
  • 1/4 cup chopped onion or scallion
  • A handful of broccoli florets
  • A handful of cauliflower florets
  • 3 kale leaves, chopped
  • 3 Swiss chard leaves, chopped
  • 1 cup chopped red cabbage
  • A handful of basil leaves, chopped
  • 3/4 cup leftover marinade

Preparation

To Make the Eggplant:

  1. Mix together coconut amino or tamari, sesame oil, sesame seeds, sugar, miso, and ginger.
  2. Add eggplant and zucchini to a plastic bag and add marinade. Let this sit for 1 hour to overnight.
  3. Heat the grill to 425°F, grill pieces of eggplant and zucchini 3 minutes per side.

To Make the Fried Rice:

  1. Cook the rice in 2 cups of water or as per instructions on the bag.
  2. In a wok or large frying pan, add sesame oil and onion, when the onion starts to brown, add vegetables, and half of marinade. Cover and let the vegetables steam for a few minutes.
  3. Add rice and the rest of marinade, mix it, and raise the heat to high for 2 minutes to finish and evaporate any excess moisture. Garnish with chopped basil.


About The Author

Chantelle Zakariasen

See My Recipes

Wholesome dinners and desserts that maximize nourishment.

Chantelle is passionate about food and natural medicine. Her blog Naked Cuisine is all about exploring and celebrating the goodness of food through wholesome recipes that maximize nourishment and supporting her local food system. She sees healthy eating as a gateway into the body and spirit as well as an opportunity to take a proactive approach to holistic wellness. Chantelle has studied in the fields of nutrition, herbalism, yoga, and cooking.

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