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Grilled eggplant with Asian Marinade
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5 from 5 votes

Grilled Eggplant With Asian Marinade

Keto grilled eggplant is easy to make with an Asian marinade. Either use baby eggplant or Japanese eggplant for the best flavor on this low-carb side. Paleo, GF, DF, Vegan
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Asian, Dinner, Grill, Lunch, Side Dish, Supper
Cuisine: American, Asian, Asian-fusion
Keyword: Eggplant, garlic, Grilled, Keto, Low Carb, Marinade, Shallot, Side Dish, Vegan, Vegetables, vegetarian
Servings: 6
Calories: 131kcal

Ingredients

  • 1-1½ lbs Baby or Japanese eggplant

Asian Marinade

  • 2 tbsp Shallot minced
  • 2 Cloves of garlic minced
  • 1/3 c Oil (Avocado or any preferred variety)
  • 1/2 tsp Salt or more to taste
  • ¼ t Cayenne pepper
  • 2 tbsp Rice vinegar
  • 1 tsp Monkfruit sweetener

Instructions

  • Heat grill to medium (about 350°F)
  • Rinse and slice eggplants lengthwise.
  • Mix ingredients for the oil marinade.
  • Brush oil onto the flesh side right before placing eggplant on the grill.
  • Grill eggplant 6 minutes on each side, start by grilling face-down.
  • Flip eggplant and brush on more oil. Grill an additional 6 minutes or until the flesh is tender.
  • Remove from heat and drizzle on more oil.