This grilled eggplant side dish is fun, healthy, satisfying, and the perfect partner to any main course at the dinner table. This funky salad will wow your guests or family members as it’s not your typical salad you’re used to seeing at the table.
Eggplant is one of my fav ingredients to use, and it’s totally underrated. Lots of people are often intimidated by the size, colour, and often find themselves asking: “How to cook eggplant?!?!”. Surprisingly, eggplants are super easy to cook. In fact, in this recipe, I just fried it up with some oil. I kept the cooking of the eggplant basic so the other ingredients could put in the work in this recipe like the flavorful miso. However, you can also toss eggplant on the BBQ, you can throw it in recipes, bake it in the oven, the options are endless.
Why you’ll love this eggplant side dish:
Quick Prep: Prep this eggplant side dish recipe in only 10-minutes
Flavorful: The combo of miso, and seasoning in this easy recipe is so delicious
Easy: This recipe tastes impressive but is not complicated to whip up
SunButter: For this recipe, I have a few other stand out ingredients other than the grilled eggplant itself. First off, I made this recipe with SunButter Natural Sunflower Butter. The sunflower butter offers a sticky, earthy texture and flavor to the salad recipe. Their seed butter is made from roasted sunflower seeds versus peanuts, making it great for any allergies in the group or family. It’s also filled with 7g of protein per serving, more vitamins and minerals than regular nut butter, and no trans fat. I find the taste of nut or sunflower butter can be incredibly comforting, especially in the fall.
Eggplant: Eggplants, of course, have a long list of benefits that keep our bodies healthy and happy. This grilled eggplant salad is loaded with vitamins and minerals that our body loves, it’s easy to digest, helps our brain, heart and bone health, and the list seriously goes on. There are also different varieties too like the Globe, Chinese, Japanese, Indian, Thai, Italian, and White! The most common you’ll find in your local grocery store in the Globe!
How to make this eggplant side dish:
Preheat your oven to 400F and line 2 baking sheets with parchment paper. Lightly grease each piece of parchment with some olive oil and then set aside.
Cut the eggplant and use a clean, dry cloth to lightly dab each eggplant to remove any excess water. Place onto parchment and bake the eggplant for 15 minutes on each side.
Into a medium-sized bowl prepare your sesame soy sauce, stir till well combined.
After 15 minutes of cooking, flip your eggplant and using a brush generously brush sauce onto each piece. Place back into the oven for 15 more minutes.
Before serving, give the other side of the eggplant a brush with the sauce, place back into the oven for 1 minute before platting with fresh sesame seeds and herbs.
Serves well with more vegetables and fluffy steamed rice.
Cooking Eggplant: Eggplants need to get more credit than they do. I do feel that more people would cook with this magical purple ingredient if they just knew some quick and easy tips to make it the best it can be, so here are some things to keep in mind.
First off, pick the right eggplant! A good one should feel heavy for its size, slightly firm to touch, a healthy stem, and shouldn’t be too big or it’ll be bitter!
Trim off the top and bottom of the eggplant, making sure to remove the stems and leaves
You can choose to peel off the skin if you don’t like it, but when cooking it, you can leave it on for more colour, flavour and texture
When baking especially, salt is a key ingredient as it helps absorb some of the liquid, and makes it less spongey, giving it a better texture when it’s finished
Sauce: I encourage you to double or triple the sauce as it’s great on all grilled or baked vegetables. I also enjoy it with cooked rice or vermicelli noodles.
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