Grilled Eggplant with Juicy Vegetables and Savory Sauce
Juicy, Savory Grilled Eggplant Recipe with a Flavorful Dipping Sauce
This grilled eggplant dish maximizes the natural sweetness and savory notes of eggplant as it releases its vegetable juices during cooking. Topped with a tangy, salty, and slightly spicy sauce, it’s an irresistible side dish that pairs perfectly with rice, making it a true ‘rice thief.’
Main Ingredients- 2 eggplants
- 1/3 cup vegetable oil (use generously)
Irresistible Sauce Recipe- Sesame seeds, to taste (for added nuttiness)
- A small amount of scallions or green onions, finely chopped
- 1 Tbsp minced garlic
- 3 Tbsp soy sauce
- 1 Tbsp sugar (adjust to your sweetness preference)
- 2 Tbsp vinegar (for tanginess)
- 2 tsp Vietnamese chili flakes (adjust spice level to your liking)
- Sesame seeds, to taste (for added nuttiness)
- A small amount of scallions or green onions, finely chopped
- 1 Tbsp minced garlic
- 3 Tbsp soy sauce
- 1 Tbsp sugar (adjust to your sweetness preference)
- 2 Tbsp vinegar (for tanginess)
- 2 tsp Vietnamese chili flakes (adjust spice level to your liking)
Cooking Instructions
Step 1
First, prepare the eggplants. Wash 2 eggplants thoroughly and cut them into approximately 4cm (about 1.5 inch) segments. Then, cut each segment in half lengthwise. This helps the eggplant cook evenly and absorb the sauce better. Finally, make shallow diagonal cuts on the surface of the eggplant pieces. This scoring allows the eggplant to become more tender and soak up moisture as it cooks.
Step 2
Heat a pan over medium-high heat and add a generous amount of vegetable oil. Don’t be shy with the oil; using plenty ensures the eggplant becomes moist and flavorful, rather than dry. Once the oil is shimmering, carefully place the prepared eggplant pieces into the pan, cut-side down, and let them grill until golden brown.
Step 3
Once the first side of the eggplant is nicely browned, flip them over to grill the other side until it’s also golden brown. Tilt the pan occasionally to allow the hot oil to coat all sides of the eggplant for even cooking.
Step 4
As the eggplant continues to cook slowly over gentle heat, you’ll notice a wonderful aroma developing. It will start to smell sweet and savory, reminiscent of roasted sweet potatoes. This fragrant sign indicates that the eggplant is becoming tender and cooked through to the core. Continue grilling for a little while longer until this aroma is prominent.
Step 5
While the eggplant is grilling, let’s prepare the delicious dipping sauce. In a small bowl, combine 3 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp vinegar, 1 Tbsp minced garlic, and 2 tsp Vietnamese chili flakes for a touch of heat. Whisk everything together until well combined. Finally, stir in the finely chopped scallions (or green onions) and a generous amount of sesame seeds for added flavor and texture. Your amazing sauce is now ready!
Step 6
Carefully arrange the perfectly grilled eggplant pieces onto a serving plate. The steam rising from the warm, tender eggplant makes for an appetizing presentation.
Step 7
Now it’s time to enjoy your culinary creation! Generously drizzle the prepared savory sauce over the warm grilled eggplant on the plate. The combination of the tender, juicy eggplant and the zesty, sweet, and spicy sauce creates a flavor explosion that will have you reaching for bowl after bowl of rice. Experience the melt-in-your-mouth texture and deep umami flavor of this ultimate ‘rice thief’ dish!
