Grilled Eggplant with Coriander and Soy
Tender eggplant, lightly coated in a delicate rice flour batter and char-grilled to perfection, are finished with a drizzle of savoury soy sauce and a sprinkle of sesame seeds. Smoky and bursting with umami, this dish transforms simple ingredients into an elegant side.
How long will it take?
30 minutes
What’s the serving size?
Serves 6
What do I need?
- 2 medium eggplants
- 1 cup rice flour
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 ½ cups water
- 4 – 5 tbsp vegetable oil, for brushing
- 4 tbsp soy sauce
- 2 tbsp rice wine vinegar
- ½ bunch fresh coriander
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
How do I make it?
- Slice the eggplants into 2-centimetre-thick lengths.
- Lightly salt the slices and let them sit 10 – 15 minutes to draw out excess moisture. Pat dry with paper towel.
- In a bowl, combine rice flour, salt, pepper, and garlic powder.
- Gradually whisk in water until smooth.
- Heat your barbecue or grill pan to medium-high. Lightly oil the grill grates.
- Dip each piece of eggplant lightly into the rice flour batter, allowing excess to drip off.
- Place slices on the hot grill and cook 3 – 4 minutes per side, until nicely charred and tender. Work in batches if needed.
- Mix soy sauce and rice wine vinegar in a small bowl.
- Arrange grilled eggplant slices on a platter with coriander, drizzle with soy sauce mixture, and sprinkle with sesame seeds. Serve warm.
