Grilled Eggplant (Low Potassium)
This grilled eggplant recipe is kidney-friendly and delicious. Blanching the eggplant before grilling it helps reduce its sodium content, making it a healthy option for people with kidney disease. Grilling the eggplant gives it a smoky flavor and a tender texture that is perfect for a variety of dishes. This recipe is simple to make and can be used as a side dish or as a base for a hearty vegetarian meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
50 kcal
Protein
1 g
Carbs
7 g
Fat
3 g
Fiber
4 g
Ingredients
Egg Plant
1 cup, sliced (200g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Smoked Paprika
1 tsp (2g)
Instructions
Cooking Steps
Bring a pot of water to a boil and add the sliced eggplant. Blanch for 2-3 minutes until they become slightly soft.
Drain the eggplant and rinse with cold water to stop the cooking process. Pat them dry with a paper towel.
Preheat the grill to medium-high heat.
Brush the eggplant slices with olive oil and sprinkle with salt and smoked paprika.
Place the eggplant slices on the grill and cook for 3-4 minutes on each side, or until they are tender and have grill marks.
Remove the eggplant from the grill and serve hot.