Best Spicy Glazed Eggplant Recipes

Spicy Hoisin Glazed Eggplant image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon canola oil
1-inch piece fresh ginger, roughly chopped
2 cloves garlic, finely chopped
1 teaspoon red chili flakes
1/2 cup hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce
1 medium eggplant, ends trimmed and cut into 1/2-inch thick slices, lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons freshly chopped cilantro leaves

Steps:

Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
Heat grill to high.
Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro.

Spicy Glazed Eggplant image

Provided by Maggie Ruggiero

Yield Makes 6 servings

Number Of Ingredients 7

1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/2 teaspoon finely grated peeled ginger (use a Microplane)
1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste
3 tablespoons vegetable oil
1 tablespoon finely chopped chives

Steps:

Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
Rinse eggplant under cold water and dry well, pressing out any excess moisture.
Stir together mirin, soy sauce, ginger, and seven-spice powder.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
Serve hot or at room temperature, sprinkled with chives.

Spicy Hoisin Glazed Eggplant image

Number Of Ingredients 11

1 tablespoon Canola Oil
1 piece Ginger, 1 inch roughly chopped
2 clove Garlic, finely chopped
1 teaspoon Chili Flakes
1/2 cup Hoisin Sauce
1 tablespoon Rice Wine Vinegar
1 tablespoon Soy Sauce, GF
1 piece Eggplant, medium, ends trimmed and cut into 1/2 in thick slices
6 tablespoon Olive Oil
1 scoop Salt and Pepper
2 tablespoon Cilantro, finely chopped

Steps:

Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
Heat grill to high.
Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro.