4 - 6 Hours (for marination process)
5 - 10 Minutes
4 - 6 Hours
215 Calories per Serving
- 2 small Eggplants
- 1 tbsp Salt
- 2 tbsp Garlic, minced
- ½ cup light soy sauce
- ¼ cup toasted sesame oil
- ½ cup of Hatch Green Jalapeño Roast
- 1 tsp of Hatch Red Chile Powder
1. Cut Eggplant
Cut your eggplants lengthwise, about ⅛ inches thick. Take the cut eggplant, sprinkle with Hatch Red Chile Powder, and set aside for later.
2. Prepare the Marinade
Whisk together garlic, Hatch Green Jalapeño Roast, Hatch Red Chile Powder, soy sauce, and sesame oil in a large bowl.
3. Add Eggplant to Marinade
Add in sliced eggplant and marinate for 4-6 hours.
4. Grill Eggplant
In a large skillet over medium heat, cook eggplant for about 3-4 minutes on each side or until done and crispy. Serve and Enjoy!
Recipe by Chris Lang
Spicy Grilled Eggplant