Smoky Grilled Eggplant

Ingrédients

• 1 eggplant (aubergine)
• 5 tablespoons oil
• 1 teaspoon soy sauce ( or tamari for gluten free)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground pepper
• 1/2 teaspoon sea salt
• 1/8 teaspoon liquid smoke (optional)
• Carrot top chimichurri

Préparation

1. 1

   Wash the eggplant, cut off the leafy top, then thinly slice lengthways, about ¼-inch thick.

2. 2

   Add the oil and all seasonings to a large dish and mix. Brush it over the eggplant slices.

3. 3

   Heat a griddle pan or clamp grill (like a George Foreman grill). Place the eggplant steaks onto the hot grill and cook until soft and lightly charred, then flip and cook the other side.

4. 4

   Alternatively heat a grill/grill pan/bbq/broiler and cook as above. Or, heat the oven to 200°c/400°f and bake on a tray for 25 minutes or until soft and juicy.

5. 5

   Serve drizzled with any remaining marinade or even some carrot top chimichurri.