Anyone who knows me knows that growing up I was not a fan of eggplant at all! But something in me changed and I attribute it to an eggplant with ponzu sauce that I ate at a restaurant when we lived in London. I literally would have never imagined that a few years later the taste of that dish would inspire me to make it for myself.
Eggplant is known as a vegetable having a unique range of health benefits, including an ability to help build strong bones and prevent osteoporosis, reduce the symptoms of anemia, and increase cognition. It improves cardiovascular health and also protects the digestive system. Eggplant is also good for weight loss, managing diabetes, reducing stress, protecting infants from birth defects.
- 2 tbsp olive oil
- 2 eggplants, cut lengthwise into 1-inch thick slices
- 1/8 cup green onions, finely chopped
- 3/4 cup ponzu sauce or soy sauce or coconut aminos
- 3 tbsp fresh lime juice
- 1 tbsp fresh orange juice
- 1 clove garlic, minced
- 1 tsp cayenne pepper (Or to taste)
- Salt, to taste
- Pepper, to taste
- Heat a heavy-duty grill pan over high heat for about 2-3 minutes.
- Lower the heat to medium-high and add 2-3 tablespoons of olive oil to the pan. Make sure the entire pan is coated with oil.
- Meanwhile in a bowl, combine green onions, ponzu sauce, lime juice, orange juice, garlic and cayenne pepper, stir well and set aside.
- With a pastry brush apply olive oil on both sides of eggplant slices.
- Season with salt and pepper to taste.
- Grill the eggplant steaks until tender and marked by the grill pan, about 5 minutes per side.
- Transfer the eggplant steaks to a platter and drizzle with the ponzu sauce mixture.
- Serve hot.