Garlic Grilled Baby Eggplants


  • Baby eggplants (4-5 ounces each)
  • 4 t soy sauce, low-sodium
  • 2 t white wine vinegar
  • 1/2 t black pepper, freshly ground
  • 1 T sesame oil
  • 4 garlic cloves, minced
  • 2 t lemon-herb blend, no-salt

Preparation Instructions

Place the eggplants on a flat cutting surface. With a sharp knife, make parallel lengthwise cuts 1/4" apart that run from the tips to within 1" of the stem ends. Place in a single layer in a large baking dish or roasting pan; fan out the slices slightly, making sure to keep them attached to the stem. In a small bowl, combine the oil, soy sauce, garlic, vinegar, herb blend, and pepper. Brush over the eggplants. Let stand for 15 minutes. Flip the pieces and brush with the remaining marinade. Let stand for 15 to 30 minutes. Prepare an outdoor grill. When the coals are hot, place a mesh grill rack over the top. Add the eggplants. Grill for 5 minutes. Flip the pieces; grill for 5 to 10 minutes, or until tender. Makes 8 servings.

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