|Nutritional Guidelines (per serving)|
|Servings: 3 to 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.