Delicious Living
  • 1 pound eggplant
  • 1 cup roasted red bell peppers, diced (bottled is fine)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 teaspoon sherry vinegar
  • 1/2 tablespoon minced fresh tarragon (or 3/4 teaspoon dried)
  • 1 teaspoon fennel seeds
  • 1 1/2 tablespoons brown sugar
  • 4 cloves garlic (peeled)
  • 1/2 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 2 tablespoons Dijon mustard
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 6 (4-ounce) fillets wagyu beef (room temperature; 30-60 minutes out of fridge)
  • Vegetable oil, for brushing

Grilled Wagyu Beef with Eggplant Marmalade

Evan Treadwell | Delicious Living
  • Serves: 6 people
  • Calories per serving: 269

High-quality wagyu beef boasts a more favorable omega-3 and monounsaturated fat profi le than typical beef; you can also use top sirloin. If you’re vegetarian, serve the delicious marmalade on braised seitan or with naan or crackers.


  1. Make Eggplant Marmalade: Roast eggplant whole at 350° for 30 minutes or until collapsed. Quarter eggplant, remove skin with a sharp knife, and dice. Combine with remaining marmalade ingredients in a large pot and cook over medium heat for 15–20 minutes, stirring often. Adjust
  2. Combine four cloves garlic, rosemary, and next six ingredients (ginger through sesame oil) in a blender and whirl until smooth. (May be made ahead; refrigerate.)
  3. Preheat grill to medium hot. Brush fillets with vegetable oil. Cook for 4–6 minutes on each side or to desired temperature. Brush with garlic-rosemary glaze, cook 1 minute, turn, brush again, and cook 1 minute more. Remove from grill and let rest 5 minutes before slicing.Serve on top of warm eggplant marmalade.

PER SERVING: 269 cal, 8g fat (4g mono, 1g poly, 3g sat), 54mg chol, 31g protein, 12g carb, 3g fi ber, 659mg sodium


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