Good morning! A busy week means that life has taken me away from the blogosphere to focus on my work and studies. I will continue to blog each week but I’m learning to maintain more 0f a balance while also prioritizing my time. Though I hope to consistently blog 4 to 5 days a week, my academics must come first, and that may mean sacrificing some of my blogging posts for study time!
I have such a huge amount of appreciation for the support of Kaylen’s Kitchen. The experience I’ve had thus far has been full of growth, development, experimentation, and fun! You continue to motivate me to keep it going – so thank you for taking the time to stop by and read some of my recipes, fitness updates, reviews and more. I feel so loved and so excited that you’re here with me each day!
This morning’s breakfast featured some bright colors and fresh flavors. Fresh fruit is a great way to start your day and adding a little citrus to my morning routine has helped get me started on the right foot this week!
1 packet of oatmeal with lots of delicious blueberries
1 cup of coffee, the usual 🙂
Alrighty, with that said, here is a fun and simple recipe for grilled eggplant, the perfect side that’s grilled to perfection on a hot summer’s night.
Grilled Marinated Eggplant
1 large eggplant sliced into thick disks
2 tsp. salt
3 tbsp. teriyaki glaze sauce
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. minced garlic (jarred or fresh)
1 tsp. minced ginger (jarred or fresh)
1. Take the sliced disks of eggplant and lightly salt them on both sides. Lay the eggplant in a dish and let sit for 30 minutes to 1 hour.
2. The eggplant will start to “sweat” bringing the moisture and water out of the vegetable. **This makes for tender eggplant as opposed to soggy eggplant after it’s been cooked.
3. Take a piece of paper towel or a clean dish towel and dab the eggplant slices to soak up the moisture layer on each piece.
4. In a small bowl, combine the sauce ingredients (teriyaki – store bought glaze works well – rice vinegar, soy sauce, sesame oil, garlic and ginger).
5. Turn the grill on medium high heat.
6. Just before grilling, pour the sauce all over the dried eggplant pieces, ensuring that each slice is coated on both sides.
7. Place on the grill and close the top for about 3 to 4 minutes until nice grill marks are made.
8. Flip and let grill for another 3 to 4 minutes.
We had our eggplant with some grilled marinated chicken thighs and fresh slices of tomato and raw snow peas. There’s something about raw vegetables that are really enjoyable, particularly in the summer months. You don’t have to cook your vegetables! Try them raw and enjoy the crunch. This also allows you to avoid turning on your stove top or oven while your air conditioner is on 🙂 Happy grilling!