Provided by Molly O'Neill
Categories dinner, easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a grill or preheat broiler. Combine the vinegar, soy sauce, garlic, chilies, salt, pepper and sugar, if using, in a large nonreactive bowl and set aside.
- Slice globe eggplants into 3/4-inch rounds or cut Japanese eggplants in half lengthwise. Marinate the eggplant in the sauce for 20 to 30 minutes.
- Remove the eggplant and reserve the sauce. Brush both sides of the slices with oil. Grill or broil until nicely browned and tender, about 5 minutes a side. (Do this in 2 batches if necessary to keep from crowding eggplant.) Remove to a platter and pour the reserved sauce over the eggplant. Serve immediately.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 11 grams, TransFat 0 grams
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