Grilled Eggplant with Lemon Aioli

Grilled Eggplant with Lemon Aioli 2 small eggplants cut into 1/2-inch slices 1/4 cup olive oil 2 tablespoons soy sauce 2 tablespoons lemon juice 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper optional Lemon Aioli 1/3 cup mayonnaise 1/3 cup sour cream 1 tablespoon lemon juice 1 teaspoon lemon zest salt and pepper to taste Combine olive oil, soy sauce and lemon juice in a small bowl. In another small bowl combine garlic powder, onion powder, paprika, and cayenne pepper. Arrange the eggplant slices on a baking sheet. Brush the slices with the oil mixture on both sides. Sprinkle with the seasoning mix on both sides. Let stand for 5-10 minutes. Heat a grill or grill pan over medium-high heat. Once hot, brush with a bit of olive oil. Add the eggplant and place something heavy on top (cast iron skillet) or just press it firmly with a spatula. Grill on both sides for about 3-4 minutes or until the eggplant is a little tender and has pronounced grill marks. Serve with lemon aioli.