Grilled Eggplant Rounds With Sweet Chile Sauce Recipes

BALSAMIC GRILLED EGGPLANT

Balsamic Grilled Eggplant image

A mixture of olive oil, balsamic vinegar, and garlic makes for a very flavorful grilled eggplant. It's an easy recipe - mix the simple marinade, brush the eggplant, and grill.

Provided by Vered DeLeeuw

Time 20m

Number Of Ingredients 6

Ingredients

1 large eggplant (unpeeled (about 1 lb.)*)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

Steps:

Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
Brush the eggplant slices with the remaining marinade and serve.

Nutrition Facts : Calories 120 kcal, Carbohydrate 11 g, Fat 9 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

GRILLED EGGPLANT WITH YOGHURT SAUCE

Grilled Eggplant with Yoghurt Sauce image

This is adapted from a recipe by Karen Martini, a great Australian chef. Simple to make and so incredibly delicious. A "meaty" meat free dish for carnivores! I have noted where I strayed from the original recipe. This serves 3 to 4 as a light meal (accompanied with, for example, couscous), or 6 to 8 as a side.

Provided by Nagi | RecipeTin Eats

Categories Main Side

Time 15m

Number Of Ingredients 15

Ingredients

3 large eggplants
1/4 cup olive oil
Salt and pepper
1 cup plain unsweetened yoghurt ((Greek or natural))
1 garlic clove (, minced (Medium size. 1 large clove will make it too garlicky))
1 tsp cumin powder ((Note 1))
1 to 2 tbsp fresh lemon juice ((use amount to taste) (Note 2))
2 tbsp tahini ((sesame paste) (you can leave this out if you don't have it, it is still a tasty sauce))
1/4 tsp salt (, slightly heaped (about 3/8 tsp))
Black pepper
1/2 pomegranate (, seeds only (Note 3))
2 tbsp mint leaves (, finely sliced)
2 tbsp coriander / cilantro leaves
Red chilli (, finely sliced (to taste) (Note 4))
Wedges or cheeks of lemon ((optional))

Steps:

Combine the Yoghurt Sauce ingredients in a bowl and mix well. Set aside for the flavours to develop. The longer you leave it, the better it will taste.
Use a potato peeler to peel "strips" off the eggplant vertically as per the photo below. If your potato peeler is not sharp enough or if the eggplant is on the soft side, you might need to do this with a small sharp knife.
Cut the eggplant into 1.5cm / 2/3" thick rounds.
Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
Sprinkle the oiled side of the eggplant with salt and pepper.
Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
Place the oiled side of each eggplant onto the pan and grill for 2 to 3 minutes until it gets deep char lines on it. While the first side is cooking, brush the other side of each eggplant with the remaining olive oil and sprinkle with salt and pepper.
Turn the eggplant and cook the other side until the eggplant is cooked through but still holding it's shape. The easy way to tell is to prod the centre - if you feel resistance, it needs to cook more.
Remove the eggplant onto a serving plate and let it cool for a few minutes. Then spoon a dollop of the yoghurt sauce on each, and scatter with coriander/cilantro, mint, pomegranate seeds and chili. Drizzle with extra olive oil and serve with cheeks or wedges of lemon, if desired.

Nutrition Facts : ServingSize 521 g, Calories 317 kcal, Carbohydrate 34.1 g, Protein 9.2 g, Fat 18.3 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 210 mg, Fiber 15.6 g, Sugar 19.4 g

GRILLED EGGPLANT IN SWEET CHILI GARLIC SAUCE

Grilled Eggplant in Sweet Chili Garlic Sauce image

Grilled Eggplant in Sweet Chili Garlic Sauce - this simple eggplant recipe can be made with either stir-fried, grilled or roasted eggplants. Just cook the eggplant, then combine with garlic, sweet spicy chili sauce and herbs and you've got the best eggplant recipe out there.

Provided by Marina | Let the Baking Begin!

Categories Appetizer

Time 25m

Number Of Ingredients 7

Ingredients

4 Chinese eggplants, (stems removed, cut into 2 inch logs or chunks)
1/3 cup oil
1/3 cup Sweet Chili Sauce
1/4 cup chopped parsley
4 cloves garlic (pressed)
1/2 tsp black ground pepper
1 tsp Salt

Steps:

Preheat the grill until 400F and make sure the grates are thoroughly cleaned with the grill brush, then wiped with a wet paper towel. Right before adding the eggplant to the grill, spray the grates with nonstick spray (turn off the grill for a second while you do this).
Next, in a bowl or a gallon sized ziplock bag combine cut up eggplant and oil, then toss quickly to coat.
Add the Chinese eggplant to the grill and cook over low heat, with the lid covering the grill, for about 10 minutes. Turn each piece every couple of minutes to promote even cooking.
Remove to a bowl and cover with plastic wrap. Allow to rest for 30 minutes to 1 hour.
Now add the Sweet Chili Sauce, chopped parsley, salt and pepper and gently toss everything to coat.
Refrigerate in a tightly sealed jar until ready to eat, up to 4-5 days.

Nutrition Facts : Calories 329 kcal, Carbohydrate 38 g, Protein 4 g, Fat 19 g, SaturatedFat 1 g, Sodium 805 mg, Fiber 14 g, Sugar 26 g, ServingSize 1 serving