This simple eggplant recipe is easy to make on the barbecue or grill. Thai-style eggplant makes a great side dish for any occasion. Thin slices of Chinese or Japanese eggplant are marinated in a Thai sauce, then grilled to a golden hue. The marinade doubles as a sauce that can be added at the end, or as a dip while you eat (excellent with rice). If you like eggplant, try it grilled with this yummy Thai recipe!
- 1 Chinese eggplant (other types of eggplant will work too)
- 4 tbsp. soy sauce
- 4 tbsp. oyster sauce (or vegetarian oyster sauce, available at most Chinese/Asian food stores)
- 2 tbsp. fish sauce (or vegetarian fish sauce)
- 2 tbsp. brown sugar
- 7 to 8 cloves garlic (minced, or 1 1/2 Tbsp. prepared pureed garlic)
- Optional: 1 fresh minced red chili (or 1 to 2 tsp. chili sauce)
- 2 tbsp. white wine (or cooking wine or sherry)
- Squeeze lime juice
- In a bowl or cup, mix together the soy sauce, oyster sauce, fish sauce, 2 tbsp. brown sugar, garlic, and chili (if using). Stir until the sugar dissolves.
- Wash and dry the eggplant. Slicing lengthwise, thinly cut the eggplant (about 1/4 inch thick).
- Place the eggplant slices in a long, flat dish (like a glass lasagna casserole dish). Pour the garlic sauce you made earlier over the slices, turning them to cover with sauce; you will have to pile the slices on top of each other.
- Allow eggplant to marinate at least 10 minutes, or up to 24 hours ahead of grilling time (cover and refrigerate for longer periods).
- Place the eggplant slices on a hot grill, allowing 5 to 10 minutes each side (depending on how thick the slices are), or until the eggplant has turned golden-brown and is soft when tested with a fork.
- While the eggplant is cooking, pour the remaining sauce from the bottom of the casserole dish into a saucepan. Place over medium heat, adding a few tbsp. wine plus a squeeze of lime juice and 1 tsp. brown sugar.
- Bring to a near-boil, then reduce heat to minimum. Taste-test the sauce - it should be garlicky and slightly sweet. Adjust the sweetness according to your taste, adding up to 1 more tsp. sugar. If you'd like it more garlicky, add a little more fresh or pureed garlic. If it's too salty for your taste, add another squeeze of lime juice.
- To serve, place eggplant on a platter, and either pour the sauce over or serve it on the side. This eggplant goes well with rice, or any other dishes you might be cooking up.
Eggplant Cooking Tip: When grilling, be sure to turn the eggplant often, as it can easily burn.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||4 g|