Eggplant with Spicy Asian Dressing


by: Allicia

Vegetables and side dishes may not be the main attraction, but if you give each one a bit of its own pizzazz, it’s bon appetit!


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serves: 4

2 globe eggplants (about 3/4 pound each)

Vegetable oil

1 teaspoon granulated garlic


1-2 serrano chile peppers, stems and seeds removed, minced

3 tablespoons soy sauce

2 tablespoons fresh lemon juice

2 tablespoons minced yellow onion

Nutrition Facts
Eggplant with Spicy Asian Dressing

Servings Per Recipe: 4

Amount per Serving

Calories: 56

  • Total Fat: 0.4 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 758.4 mg
  • Total Carbs: 12.1 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 4.7 g
  • Protein: 3.4 g

how is this calculated?

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1.  To make the dressing: In a small bowl, combine the dressing ingredients with 1 tablespoon water.

2.  Remove about 1/2 inch from both ends of each eggplant. Cut the eggplants crosswise into 1/2-inch

3.  Slices. Generously brush both sides of the slices with oil and season evenly with the granulated garlic. Grill over Direct Medium heat until well marked and tender, 8 to 10 minutes, turning once. Place the slices on a platter in a single layer. Immediately spoon the dressing over the top. Serve warm.

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