Thai-Style Grilled Eggplant

Eggplants with dressing

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Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 3 to 4 servings
Yield: 1 eggplant
Nutrition Facts (per serving)
77 Calories
2g Fat
14g Carbs
1g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 77
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 196mg 9%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 1g
Vitamin C 17mg 87%
Calcium 16mg 1%
Iron 0mg 3%
Potassium 129mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Eggplant is delicious on the grill, and this recipe makes it even better with the use of a Thai-inspired marinade. Grilling is an age-old tradition in Thailand, with amazing marinade concoctions that make for taste-inspiring meals -- and this eggplant is no exception. Eggplant is a "meaty" vegetable; that is, it makes a great meat substitute and vegetarian Thai chefs love to use it in their cooking. You'll enjoy its sweet-spicy flavor -- makes a superb side dish to any meal you might be cooking.


  • 3 tablespoons hoisin sauce

  • 3 teaspoons brown sugar

  • 2 garlic cloves, minced

  • 1 red chili, fresh, minced, or 1/4 teaspoon or more crushed chili flakes, to taste

  • 1 eggplant, small or the equivalent of 2 cups stacked slices

  • 1/2 tablespoon vegetable oil

Steps to Make It

  1. Gather the ingredients.

  2. Stir together the hoisin sauce, brown sugar, garlic, and chili.

  3. Slice up the eggplant into 1/4 inch-thick rounds and set in a bowl.

  4. Slather the marinade over and toss well to coat.

  5. Warm up your grill and brush with the oil.

  6. Set marinated eggplant over a hot grill. When nice grill marks appear, flip them and brush tops with any leftover marinade. Keep grilling until eggplant is soft when pierced with a fork.

  7. Serve hot from the grill as is, or dress it up with a little fresh basil, either as a side dish or the star player (see tips below for how to make this into a complete vegetarian/vegan meal).


To make this dish your main course:

  • Double the marinade (hoisin, brown sugar, garlic, and chili) and add wedges of medium-firm to firm tofu sliced 1/4-inch.
  • Toss eggplant and tofu together in the marinade. Allow a little longer time to marinate (20 minutes) or leave in the refrigerator to marinate longer, up to 1 hour.
  • Grill and serve with Thai jasmine rice for a complete meal. Note that Thai sticky rice is also wonderful with this meal.