Best Grilled Eggplant With Fermented Chili Recipes

GRILLED EGGPLANT IN SWEET CHILI GARLIC SAUCE

Grilled Eggplant in Sweet Chili Garlic Sauce image

Grilled Eggplant in Sweet Chili Garlic Sauce - this simple eggplant recipe can be made with either stir-fried, grilled or roasted eggplants. Just cook the eggplant, then combine with garlic, sweet spicy chili sauce and herbs and you've got the best eggplant recipe out there.

Provided by Marina | Let the Baking Begin!

Time 25m

Number Of Ingredients 7

Ingredients

4 Chinese eggplants, (stems removed, cut into 2 inch logs or chunks)
1/3 cup oil
1/3 cup Sweet Chili Sauce
1/4 cup chopped parsley
4 cloves garlic (pressed)
1/2 tsp black ground pepper
1 tsp Salt

Steps:

Preheat the grill until 400F and make sure the grates are thoroughly cleaned with the grill brush, then wiped with a wet paper towel. Right before adding the eggplant to the grill, spray the grates with nonstick spray (turn off the grill for a second while you do this).
Next, in a bowl or a gallon sized ziplock bag combine cut up eggplant and oil, then toss quickly to coat.
Add the Chinese eggplant to the grill and cook over low heat, with the lid covering the grill, for about 10 minutes. Turn each piece every couple of minutes to promote even cooking.
Remove to a bowl and cover with plastic wrap. Allow to rest for 30 minutes to 1 hour.
Now add the Sweet Chili Sauce, chopped parsley, salt and pepper and gently toss everything to coat.
Refrigerate in a tightly sealed jar until ready to eat, up to 4-5 days.

Nutrition Facts : Calories 329 kcal, Carbohydrate 38 g, Protein 4 g, Fat 19 g, SaturatedFat 1 g, Sodium 805 mg, Fiber 14 g, Sugar 26 g, ServingSize 1 serving

GRILLED EGGPLANT WITH FERMENTED CHILI

Grilled Eggplant with Fermented Chili image

Eggplant is an easy and delicious side to go with any grilled meat. We're using classic Asian flavors, like soy sauce and fermented chili. I'll explain the importance of using good soy sauce and give you some tricks on grilling eggplant this summer.

Provided by Daniel Patterson

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 Japanese or Chinese eggplant
2 1/3 tbsps soy sauce
1/2 ounce Korean fermented chili paste (gochujang)
2 1/3 teaspoons neutral olive oil
2 teaspoons rice vinegar
8 fresh spearmint leaves
1 scallion, thinly sliced
4 tbsps bonito flakes
salt
Pepper

Steps:

Trim, slice lengthwise, and score eggplant in a cross-hatch pattern. Sprinkle with salt on the cut side and lay on a baking sheet, cut side up, to rest for 20 minutes.
Heat a charcoal grill. In a large bowl, whisk together the fermented chili, rice vinegar, soy sauce and olive oil. Set aside.
Brush eggplant with olive oil and place on the grill, cut side down. Grill over direct heat for several minutes, moving it around, to give it a nice color. Then move it to the perimeter of the grill, so it continues to bake, about 5 more minutes.
Remove eggplant from the grill, cut into 2-inch pieces and place in the marinade while it's still warm. Then, place in a serving bowl to cool to room temperature. Thinly slice scallion on a bias and sprinkle on top of the eggplant. Using scissors, thinly cut mint and add on top of eggplant followed by bonito flakes.