Barbeque Grilled Eggplant

Dinner, Lunch, Vegan

I just love eggplant.  So for tonight’s dinner I made a tasty Barbeque Grilled Eggplant.  I coated some sliced eggplant with my homemade barbeque sauce, and then broiled it before serving it on a bead of quinoa.  The sauce gave the eggplant a nice kick.

I love to buy my fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  For an awesome cast iron pan take a look at the one I have on my Shop Page here.  It’s by Chef Geoffrey Zakarian!

Barbecue Grilled Eggplant

1 Large Eggplant or 2 small, sliced into 1/2 inch thick rounds
1 Cup of dry quinoa
3 Green onions, chopped into thirds for garnishing

Marinade Sauce –
1/2 Cup of organic ketchup
3 Tablespoons of apple cider vinegar
1 Tablespoon of lemon juice
1 Tablespoon of coconut sugar
1 Tablespoon of vegan Worcestershire
1 Tablespoon of mustard, not dry
1/2 Teaspoon of pepper
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of onion powder
1/2 Teaspoon of chili powder
1/3 Cup of water

Directions for Sauce:
-In a saucepan over medium-high heat, mix all the ingredients, starting with the ketchup and ending with water. Whisk together then bring to boil and reduce heat to simmer. Allow to simmer for about 15-20 minutes, or until the liquid has reduced and a thick sauce forms. Set aside.

-Cook quinoa according to directions on packaging.
-Heat the grill to medium heat-high about 400 degrees. Cook on a non-stick grill pan on medium high heat on the stove top or broil on high heat on a non- stick sheet pan.
-Divide the prepared marinade sauce in half. Brush half of the marinade on each side of the eggplant then reserve the rest as a sauce for serving. Cook the eggplant on the grill, stove top or under a broiler about 5 minutes per side, until browned and tender. Serve eggplant with quinoa and garnish with green onions Enjoy!

Note: You can also serve eggplant with brown rice.



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