Can ginger grilled sesame eggplant [vegan, gluten-free] be made ahead?

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

Why is ginger grilled sesame eggplant [vegan, gluten-free] so quick to make?

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

How long does ginger grilled sesame eggplant [vegan, gluten-free] keep?

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

10 years ago

Ginger Grilled Sesame Eggplant
[Vegan, Gluten-Free]

CZ By: Chantelle Zakariasen

Author Bio

Wholesome dinners and desserts that maximize nourishment. Chantelle is passionate about food and natural medicine. Her... Read More

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Ginger Grilled Sesame Eggplant [Vegan, Gluten-Free]

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.

Ingredients You Need for 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

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How to Prepare Ginger Grilled Sesame Eggplant [Vegan, Gluten-Free]

To Make the Eggplant:

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

To Make the Fried Rice:

Cook the rice in 2 cups of water or as per instructions on the bag.
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.
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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