This soft grilled aubergine with fresh chopped mint and a wonderful garlic sauce is amazing! What a delicious, quick, and easy 30-minute summer supper!
– 2 large eggplant– 2 tablespoons olive oil– 6 cloves garlic– 2 tablespoons rice vinegar– 2 tablespoons soy sauce – 1 tablespoon sesame oil– 1 teaspoon red pepper flake– 2 tablespoons fresh mint – salt and pepper
Ingredient
Grates should be oiled before using on high heat. Slice the eggplants into rounds that are approximately an inch thick.
1
Olive oil should be brushed on either side of the aubergine, and then salt and pepper should be sprinkled on top.
2
Grill the eggplants until they have a slight charred appearance and are fully cooked.
3
Prepare the garlic sauce while the steaks and eggplants are roasting. pound the garlic into a paste with a mortar and pestle.
4
Place the paste in a small bowl and well mix in the sesame seed oil, rice vinegar, soy sauce, and chilli flakes.
5
Serve the aubergine with your preferred protein and drizzle with the garlic sauce. Garnish with the chopped mint.