Grilling season is in full force! Which may mean that most of your meals are coated in BBQ sauce, which certainly isn't a bad thing. But sometimes we like to lighten things up, and this teriyaki eggplant is a nice change of pace! It’s sweet, savory, and perfectly smoky, and so easy to make.
I absolutely love barbeque! Throw something (vegan 0bviously) on a grill and I'll most likely eat it. However, there comes a point in the summer when I need something other than a veggie burger smothered in BBQ sauce. I'm here to say that I've hit that point. So, I headed to the kitchen and experimented with some refreshing flavors and created a delicious marinade to drench thin slices of eggplant in.
WHY EGGPLANT IS A GREAT VEGETABLE FOR MARINATING
While you can marinate and grill most vegetables, eggplant is one of our favorites. It's porous, therefore it absorbs whatever you soak it in. And it certainly absorbed the smoky teriyaki and lime marinade.
This marinade is so easy to make, you can whip it up in just a few minutes.
Because we really try and steer clear of refined sugar, we make a batch of homemade teriyaki sauce once a week. Click here for the recipe. Having it on hand is great because we don't have to resort to store bought if we're in a hurry.
Make a batch of our refined sugar-free teriyaki sauce and then make this zesty marinade.
HOW TO MAKE SMOKY GRILLED LIME TERIYAKI EGGPLANT
First - Slice a large eggplant into ¼ inch slices, lengthwise.
Second - Whisk the teriyaki sauce, lime juice and zest, liquid smoke and salt and pepper until combined.
Third - Marinate the eggplant in the sauce overnight so it soaks up the flavors.
Finally - Grill those gorgeous steaks until they're done. About 3 minutes per side.
It's super easy and is so delicious and healthy.
I love this recipe because it hits my summer recipe criteria of simple, easy, and satisfying. Extra bonus: It's really good for you! This teriyaki eggplant is rich in antioxidants, contains folate, manganese, and potassium, and is rich in flavor with a low caloric density.
You can serve this with a side dish of cilantro lime rice (recipe coming on Monday), our Creamy Southern-Style Potato Salad, or our Rosemary Lemon Chickpeas.
Are you dying to make this recipe? Aside from marinating the eggplant, it really only takes ten minutes to cook, and I can’t wait to make it again!
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Grilled Teriyaki Lime Eggplant
Ingredients
- 2 Limes juiced
- 1 tablespoon lime zest
- 1 teaspoon liquid smoke
- 1 cup refined-sugar free teriyaki sauce
- 1 large eggplant
- sea salt to taste
- black pepper to taste
Instructions
- Slice your eggplant lengthwise in quarter inch thick slices. I a Tupperware container, add the teriyaki sauce, lime, lime zest, liquid smoke, and salt and pepper. Mix together until well-combined. Add the eggplant slices to the Tupperware container. Cover the container with a lid and shake until the teriyaki is coated in the marinade. Let the eggplant sit in the fridge for the day, shaking periodically throughout the day to ensure the eggplant in evenly coated in the marinade. When you’re ready to cook the eggplant, heat your grill or grill pan to a medium-high heat. Once heated, place your eggplant on the grill and cook for three to five minutes per side.
Notes
Nutrition
Christine @ Run Plant Based says
Yum, love this simple summer recipe, can't go wrong with eggplant. Thanks!
Linda Meyer says
Thanks so much, Christine!