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]


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


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.


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