Thai Grilled Eggplant

Eggplants and Sweet Peppers from my garden.

HAPPY FOURTH OF JULY!  I visited my garden today and picked some vegetables.  Cooking vegan for my daughter in law is a bit of a stretch for me to find nutritious and tasty meals that suit the whole family.  Mark grilled hot dogs for the carnivores.   In addition, I made Quinoa Veggie Salad.  The sweet and sour honey-lemon-mustard dressing is my fav, and the flavor of avocado and cucumber together just perks my taste buds.


If you like eggplant, you'll love the simple deliciousness of this Thai-inspired grilled eggplant.   The next time I make this, I'll add a variety of other grill-worthy veggies like sweet peppers, onion and squash.

Ingredients:

• 2 tsp brown sugar
• 2 tbsp lime juice
• 1/3 cup olive oil
• 4-5 tablespoons prepared pesto sauce
• 2 teaspoons Thai chili sauce
• 2 eggplants

Preparation:Slice the eggplant in thick, flat slices (do not peel) and place on grill, basting with the herb mixture.  Reserve half of the mixture for topping.  Allow eggplants to grill for about 15 minutes, or until done.  Drizzle with remaining herb mix and serve hot.