Red Chili Glazed Eggplant
Red Chili Glazed Eggplant
Summer grilling doesn't always have to be about steak, ribs or burgers. This recipe uses a secret weapon that will make your grilled eggplants taste amazing — red chili steak sauce.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
Prep Time
25
minutes
Cook Time
7
minutes
Servings
2
Total time: 32 minutes
Ingredients
- 1/4 cup medium-hot korean gochujang (or chili pepper flakes)
- 1/4 cup rice wine, mirin or dry sherry
- 3 tablespoon hoisin sauce
- 2-4 tablespoon ketchup, to tame the heat
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon refrigerated ginger paste or 1 teaspoon finely grated fresh ginger
- 1 large eggplant, ends trimmed, sliced into 1/2-inch thick rounds
- coarse salt
- vegetable oil
- 2-3 tablespoon red chili steak sauce
- finely sliced cilantro and green onion
- sesame seeds, optional
Directions
- Step 1: In a bowl, mix 1/4 cup gochujang, 1/4 cup rice wine, 3 tablespoons hoisin sauce, 2 to 4 tablespoons ketchup, 1 tablespoon soy sauce and 1/2 teaspoon ginger paste until smooth. Refrigerate covered for up to several weeks.
- Step 1: Sprinkle eggplant slices generously with salt. Let drain in a colander in the sink while the grill heats.
- Step 2: Prepare a charcoal grill for direct grilling or heat a gas grill to high heat. Put the grill in place and let it heat thoroughly.
- Step 3: Rinse the eggplant slices; pat dry. Spritz eggplant generously with oil on both sides. Set the slices on the grill directly over the heat source. Cover the grill; cook without turning for about 4 minutes. Flip the eggplant; smear with a light coating of 2 to 3 tablespoons chili sauce. Cover the grill; cook, 1 minute. Flip and smear the other side with the sauce. Cook until fork-tender, 1-2 minutes.
- Step 4: Remove the eggplant with tongs or a spatula. Serve hot or at room temperature sprinkled with cilantro, onion and sesame.