Grilled Eggplant with “fried rice”

It is sometimes hard to find restaurants around town that offer a gluten-free/wheat-free soy sauce. I found a great gluten-free tamari sauce that goes well with this asian-inspired recipe. It is quick and easy also. Enjoy!
What you will need: fried rice
3 eggs
1 T oil- I used less. I also used organic olive oil but any would do.
1 bunch green onions
1 package precooked brown or white rice, I used brown.
Pepper to taste
1.4 cup or less of Soy sauce, I used a gluten free tamari sauce.
Instructions for fried rice:
Scramble egg in oil. Put on seperate plate. Toast the precooked rice and break up with wooden spoon. Add in the rest of the ingredients and heat through.

What you will need: Grilled Eggplant and marinade

2 medium eggplants
Kosher salt

Marinade:
1/4 cup soy sauce
3 tablespoons light brown sugar
2 tablespoons olive oil
2 tablespoons rice vinegar or white wine vinegar — I used Rice
1 teaspoon dark sesame oil — I skipped this part but I bet it would be tasty
1 teaspoon grated fresh ginger — I used a 1/4 tsp ground ginger
3 cloves garlic, minced
Whisk together all ingredients in a small bowl. Let stand for 10 minutes.

Directions for grilled eggplant:

Preheat an outdoor grill to medium heat.
Slice eggplant into 1/2-inch-thick slices. Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry.
Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator. Remove from marinade, reserving leftover marinade. Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes. Remove from grill. Serve with reserved marinade
*you don’t have to worry about cross contamination like you would if you used the marinade with poultry or meats, you never want to to do that!*

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