Grilled Eggplant With Fermented Chili Recipes

GRILLED EGGPLANT IN SWEET CHILI GARLIC SAUCE

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.

GRILLED EGGPLANT

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Coat eggplant slices in sauce. Place on preheated grill, carefully, as they will flame up.
• Cook each eggplant slice until deep brown, about 5 minutes per side.

GRILLED EGGPLANT

Steps:

• Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
• Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.

GRILLED EGGPLANT

Steps:

• Peel the eggplant, and then cut into 3/4-inch slices.
• Combine butter, garlic salt, and Italian seasonings; stir well.
• Brush eggplant slices with butter mixture, and sprinkle with salt and pepper.
• Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.

GRILLED EGGPLANT, PEPPERS AND ONIONS

Steps:

• Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
• Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
• Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

SPICY GRILLED EGGPLANT

Steps:

• Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.

PERFECT GRILLED EGGPLANT

Steps:

• Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.

GOCHUJANG-GLAZED EGGPLANT WITH FRIED SCALLIONS

Steps:

• Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture.
• Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside.
• To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel.
• Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel.
• Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup.
• After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil.
• When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.)
• Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute.
• Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)

EGGPLANT CHILI

Steps:

• Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well.
• Add all the remaining ingredients except the kidney beans.
• Stir to combine.
• Cover and lower heat; simmer for 2 hours.
• Add in kidney beans; stir.
• Cover and cook 30 minutes; adjust seasoning to taste.