Grilled Eggplant with a Pecan Honey Glaze
If you've tried our pecan vinaigrette, you know to keep it on hand in the refrigerator not only for salads, but also as a base for this pecan glaze; the addition of soy sauce makes the glaze a perfect fit for Japanese eggplant, which is frequently grown by local farmers instead of the large purple variety seen in grocery stores.
Course condiment, Main Course, sauce, Side Dish
Servings 4 people
Calories 259 kcal
For the Glaze
- ¼ cup pecan vinaigrette (find the recipe here)
- 2 tbsp honey (buy New Mexico honey)
- 1 tbsp soy sauce (or liquid aminos)
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp smoked paprika (powder)
- 1 tsp adobo sauce
For the Grilled Eggplant
- 8 Japanese eggplant (two eggplant per person)
- 8 tsp salt
- 1 tbsp olive oil
- Place the 1/4 cup of pecan vinaigrette in a bowl and mix in the remaining ingredients until well incorporated. Set aside.
- Slice each eggplant in half lengthwise, place on a cutting board, and sprinkle generously with salt.
- Allow the eggplant to sit for about 15 minutes; you'll see liquid being drawn from the eggplant by the salt. (This process is called purging.)
- Rinse the salt from the eggplant and blot dry.
- Place the eggplant in a bowl and toss with the oil. Add salt and pepper to taste.
- Place the eggplant on a hot grill and liberally baste with the glaze. Grill the eggplant 4-5 minutes per side, adding additional glaze several times.
- Serve the grilled eggplant with additional pecan glaze on the side.
Calories: 259kcalCarbohydrates: 38gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 6290mgPotassium: 1075mgFiber: 14gSugar: 25gVitamin A: 350IUVitamin C: 10mgCalcium: 44mgIron: 1mg
Recipe and photos by Christina Keibler.
Keyword Fall Recipe, Summer Recipe, Winter Recipe
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