This Asian Grilled Eggplant makes for a delicious side dish or salad. The eggplant is grilled until tender, coated in a creamy garlic, ginger and sesame sauce and topped with crunchy cashews and scallions. It can be served cold or at room temperature.
Remove the stem from the top of each of the eggplant and then cut the eggplant into 1 inch thick long thin slices (you should get approx 4-5 slices per eggplant).
Heat a BBQ, grill pan or sandwich press to medium heat. Brush each of the eggplant slices with olive oil and grill for approximately 5 minutes per side until grill marks form and the eggplant has softened in texture.
Once the eggplant slices are tender and golden brown in colour, remove them from the grill and cut the slices into 1 inch wide large pieces. Place the pieces of eggplant in a large bowl and allow to cool to room temperature.
In a nutribullet or high speed blender combine the coconut aminos, apple cider vinegar, sesame oil, ginger, garlic and almond butter and blend until completely smooth.
Pour the sauce overtop of the eggplant pieces and toss them gently to ensure they are all well coated. Add in the chopped cashews and scallions and toss one more time before to combine. Sprinkle with sesame seeds before serving.