Eggplant With Spicy Chili Sauce
Fire up your grill for a delightful culinary adventure with this Grilled Asian Eggplant recipe. A tantalizing chili sauce with a perfect balance of savory, sweet, and tangy flavors elevates the tender grilled eggplant to new heights. Serve over fluffy steamed rice for a satisfying and aromatic dish that is sure to delight your taste buds. A sprinkle of fresh basil adds a fragrant finishing touch to this delightful meal.
— Constant Cookbook
Ingredients
- 1 Tbs. canola oil, plus more for brushing
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 fresh red chili, preferably Thai, seeded and minced
- 1/3 cup Asian fish sauce
- Juice of 1 lime
- 1 Tbs. firmly packed brown sugar
- 6 Asian eggplant, trimmed and halved lengthwise
- Steamed rice for serving
- 3 Tbs. slivered fresh basil, preferably Thai
Instructions
- <b>Prepare the grill </b>
- Prepare a hot fire in a grill. If using a gas grill, turn 1 burner on high and the other burner(s) on low. If using a charcoal grill, spread the coals into a slope.
- <b>Make the chili sauce</b>
- In a small fry pan over medium-high heat, warm the 1 Tbs. oil. Add the shallot, garlic and chili and saut&#233; until the shallot softens without browning, about 1 minute. Remove from the heat, add the fish sauce, lime juice and brown sugar and stir to dissolve the sugar. Set aside.
- <b>Grill the eggplant</b>
- Brush the eggplant with oil. Lightly oil the grill rack. Place the eggplant over the cooler area of the grill and cover the grill. Cook, turning occasionally, until tender, about 6 minutes.
- Transfer the eggplant to a cutting board and chop into 1-inch chunks. Spoon the rice into shallow bowls, top with the eggplant and drizzle with the chili sauce. Sprinkle with the basil and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
Yield
Serves 4.
Comments
No comments found.