Be sure to choose smaller eggplants; they’ll be easier to slice and easier to handle on the grill.
How to Make It
Combine mayonnaise, miso, 1 tablespoon water, vinegar, and pepper in a small bowl, stirring well with a whisk.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Brush both sides of eggplant slices with 1 tablespoon of the mayonnaise mixture. Add eggplant slices to pan; grill 2 to 3 minutes on each side or until tender and grill marks appear.
Place eggplant slices on a serving platter; drizzle evenly with remaining mayonnaise mixture. Sprinkle evenly with chopped cilantro.
With Sherry Vinaigrette: Cut 2 small eggplants lengthwise into 1/2-inch-thick slices. Combine 2 tablespoons sherry vinegar, 2 tablespoons olive oil, 1 teaspoon honey, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat grill pan over medium-high heat; coat with cooking spray. Grill eggplant 2 to 3 minutes on each side. Drizzle with vinegar mixture. Sprinkle with 2 teaspoons fresh thyme and 1/4 teaspoon kosher salt. SERVES 4 (serving size: 1/2 eggplant and 1 Tbsp. dressing) CALORIES 110; FAT 2g (sat 1g, mono 5g, poly 8g); PROTEIN 2g; CARB 11g; FIBER 6g; SUGARS 5g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 244mg; CALC 18mg
With Creole Salsa: Cut 2 small eggplants lengthwise into 1/2-inch-thick slices. Sprinkle with 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt. Pulse 1/2 cup diced tomato, 1/4 cup diced red bell pepper, 1/4 cup diced onion, 1 tablespoon cider vinegar, 1 teaspoon Creole seasoning, and 1 garlic clove in a food processor until chopped. Heat grill pan over medium-high. Brush eggplant with 1 tablespoon canola oil. Grill 3 minutes. Top with salsa and 2 teaspoons fresh chives. SERVES 4 (serving size: 1/2 eggplant and 1/4 cup salsa) CALORIES 83; FAT 9g (sat 3g, mono 3g, poly 1g); PROTEIN 2g; CARB 12g; FIBER 6g; SUGARS 5g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 218mg; CALC 23mg
With Creamy Lemon-Garlic Dressing: Cut 2 small eggplants lengthwise into 1/2-inch-thick slices. Combine 3 tablespoons canola mayo, 1 tablespoon red wine vinegar, 1/2 teaspoon lemon juice, 1/4 teaspoon pepper, 1/4 teaspoon. sugar, and 1 grated garlic clove in a bowl. Heat grill pan over medium-high heat; coat with cooking spray. Grill eggplant 3 minutes on each side. Top with dressing, 2 teaspoons chopped capers, and 1/4 teaspoon kosher salt. SERVES 4 (serving size: 1/2 eggplant and 1 Tbsp. dressing) CALORIES 73; FAT 2g (sat 1g, mono 8g, poly 2g); PROTEIN 2g; CARB 10g; FIBER 6g; SUGARS 4g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 257mg; CALC 18mg
