Grilled eggplant steaks are the perfect vegan barbecue side dish!
We came back from a weekend camping trip in the mountains feeling blissful and rejuvenated. No cellular service, no sense of time, no worries. Even though we got unlucky with some rain, we had a fantastic time goofing off with our friends and admiring the calm lake and the surrounding mountains.
They say you can’t choose your family, but it’s the happiest feeling when your friends become your second family. Our ‘Castle Fam’ will literally drive miles for each other and feel perfectly content doing nothing much together. On a rainy day, we stayed in our toasty sleeping bags until lake morning and played ‘the log game’. That’s when we’d roll around the roomy tent to dog-pile on top of one another in our bags while cackling with laughter. On a hot and sunny day, we took a bunch of floaties to a lake and used them as diving/jumping goals or as ‘kayaks’. At nightfall, we’d toast marshmallows over our hot pot stove (in lieu of a campfire), share testimonies, and swap embarrassing stories about ourselves in grade school (well some of us did and others would not spill many beans). Whether we’re listening to a mishmash of rap, Disney, and Jesus music in the car, running around Whistler village searching for dinner and ice cream, laughing about how we haven’t changed for 3 days, or taking a brisk walk to see plummeting waterfalls, I treasure every moment with these people. Sorry for waking everyone up with my yelling when something walked across our campsite.
- 1 medium or large globe eggplant, cut into ½" thick rounds
- 3 tbsp tahini
- 1 tsp maple syrup
- 1 tsp miso
- 1 tsp rice vinegar
- Cold water, as needed
- 2 sprigs of green onion, thinly sliced