Seasoned grilled eggplant is delicious. Add a garlic ginger sauce and this easy, high fibre and low fat side will delight your guests.
Ingredients
- 8 baby eggplant, halved lengthways
- 2 tablespoons vegetable oil
- Sliced green onion, to serve
Garlic ginger sauce
- 1 teaspoon cornflour
- 2 teaspoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white sugar
- 2cm piece fresh ginger, finely grated
- 2 garlic cloves, crushed
Method
- Step 1Make Garlic Ginger Sauce. Blend cornflour with 1/2 cup water in a small saucepan until smooth. Whisk in soy sauce, oyster sauce, sugar, ginger and garlic. Place over medium heat. Cook, stirring occasionally, for 2 minutes or until sauce thickens. Remove from heat.
- Step 2Brush cut sides of eggplant with oil.
- Step 3Heat a barbecue grill or chargrill pan on high heat. Cook eggplant, cut-side down, for 3 minutes or until charred. Turn. Cook for 2 minutes or until eggplant is tender. Transfer, cut-side up, to a serving plate. Drizzle with sauce. Serve sprinkled with green onion.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
601 kj
Energy
10g
Fat Total
1.2g
Saturated Fat
5.8g
Fibre
2.7g
Protein
409mg
Sodium
8.4g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Nagi Maehashi
- Image credit: Nagi Maehashi
- Publication: Super Food Ideas
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