Skip to main content

Char-Grilled Purple Eggplant

Onions, soy sauce, and sizzled garlic dress up chunks of grilled eggplant.

Ingredients: 

Ingredients: 

Ingredient Line: 
4 Chinese eggplants (2 lb.)
Ingredient Line: 
1 Tbs. peanut oil
Ingredient Line: 
3 cloves garlic, chopped (1 Tbs.)
Ingredient Line: 
1 Tbs. low-sodium soy sauce
Ingredient Line: 
½ tsp. sugar
Ingredient Line: 
1 cup Spring Onion Oil
Ingredient Line: 
1 Tbs. Chile-Garlic Paste or sambal oelek chile sauce

Instructions: 

1. Preheat grill or preheat oven to 400°F.

2. Grill eggplants whole or broil on baking sheet 8 to 10 minutes, turning several times, or until charred on all sides. Cool.

3. Heat oil in skillet over medium-low heat. Add garlic, and cook 1 minute, or until light brown. Transfer to paper towel to drain.

4. Stir together soy sauce and sugar in small bowl. Set aside.

5. Peel eggplants, and cut into chunks. Transfer to platter. Drizzle eggplant with soy sauce mixture and Spring Onion Oil, and dot with Chile-Garlic Paste. Top with sizzled garlic.

Nutrition Information: 

Calories: 
149
Protein: 
3 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
18 g
Cholesterol: 
0 mg
Sodium: 
155 mg
Fiber: 
6 g
Sugar: 
9 g
Yield: 
Serves 4