Broiled Eggplant With Garlic Sauce Recipes

BROILED EGGPLANT

Steps:

• Wash and pat the eggplant dry. Cut off the top, and cut the eggplant lengthwise into slices that are around an inch thick. Place these pieces on a parchment-lined baking tray.
• Brush eggplant slices with olive oil and sprinkle both sides with salt.
• Using a pastry brush, coat all of the sides of the eggplant steaks with the marinade. Make sure the eggplant steaks are drenched in the sauce.
• Place the baking tray in a preheated broiler or oven. If you are using an oven, select the broil setting on low.
• Broil the eggplant for about 10 minutes, until the eggplant is cooked properly. Flip the eggplants and broil for another 10 minutes.
• Once the timer is up, remove the tray from the oven and enjoy!

EGGPLANT WITH GARLIC SAUCE

Steps:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

ITALIAN GRILLED EGGPLANT WITH BASIL AND PARSLEY (MELANZANE GRIGLIATE AL BASILICO E PREZZEMOLO)

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
• Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
• Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.

GRILLED EGGPLANT WITH GARLICKY TAHINI-YOGURT SAUCE

Steps:

• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill eggplant over indirect heat, turning occasionally, until completely tender, 1-1½ hours (depending on size and type).
• Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40-50 minutes.
• Mix together yogurt and tahini in a small bowl; season with salt. Slice heads of garlic in half crosswise and squeeze cloves into yogurt mixture; stir well to incorporate.
• Cut a slit lengthwise down each eggplant and carefully pull open with your hands. Arrange on a platter and squeeze juice from lemon over; season with salt. Dollop yogurt sauce around and sprinkle with sumac. Serve with spoon sauce.

EGGPLANT WITH GARLIC SAUCE

Steps:

• Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
• In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.
• In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
• Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.

EGGPLANT WITH GARLIC SAUCE (鱼香茄子)

Steps:

• We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
• While we wait for the eggplant to steam for 15 minutes, we'll start chopping our ingredients.
• Next, we'll prepare our Yuxiang sauce by mixing:
• Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
• Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

BROILED EGGPLANT WITH GARLIC SAUCE

Steps:

• Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.
• Preheat broiler.
• In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.
• Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.

GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT

Steps:

• Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
• Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

BROILED EGGPLANT WITH PARMESAN

Steps:

• Preheat oven to broil.
• Trim eggplants and cut into 16 slices of equal thickness.
• Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
• Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
• In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.

ASIAN GRILLED EGGPLANT WRAPS WITH GARLIC SAUCE

Steps:

• Heat oven to 250 degrees. Wrap tortillas in foil and bake about 10 minutes, or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on high for 30 to 60 seconds.
• Meanwhile, in small bowl, whisk together garlic, tamari or soy sauce, vinegar and sesame oil. Set aside.
• Preheat stove-top grill or griddle according to manufacturer's directions. Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three.
• To assemble, place 2 to 3 pieces eggplant in each tortilla. Garnish wit h dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients.

BROILED EGGPLANT WITH TOMATO SAUCE

Steps:

• Pare and cut eggplant into 1/2 inch slices.
• Set oven control at broil and/or 550 degrees.
• Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
• Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes.
• In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.