Use slender Asian eggplant*.
Serves 4
Preheat the grill over medium-high heat
*Other vegetables like bell peppers, crookneck squash, red onions, and asparagus also make good additions to the gill.
A. For the Vegetables: ends trimmed and cut in quarters lengthwise
1 1/2 pounds (680 g) organic Asian eggplant*
2 medium organic zucchini
2 Tbs. (30 ml) olive oil
black pepper to taste
1. Combine marinade ingredients in a small bowl.
B. For the marinade:
2 Tbs. (30 ml) each: rice vinegar and soy sauce (gluten-free liquid aminos)
1 Tbs. (15 ml) each: dry sherry, olive oil, and sesame oil
1 Tbs. (15 g) each: organic brown sugar and grated ginger
2 minced organic garlic cloves
Garnish: 2 thinly sliced organic green onions, sliced OR 1 Tbs. (15 g) sesame seeds
1. Brush the vegetables with the oil and season with pepper
2. Grill vegetables so they are grille marked and just cooked through.
3. Remove to a pan and pour over marinade.
4. Arrange on a platter.
5. Sprinkle with green onions.
* Choosing an eggplant:
- firm flesh
- no bruises
- glossy skin
- no blemishes
- tight skin so it "squeaks" when your rub it
- long green, not brown, steam means it was just picked
Try serving with "Asian Three-Herb Pesto": https://veggiefernandezs.blogspot.com/2019/08/asian-three-herb-pesto.html
