Broiled Eggplant With Garlic Sauce Recipes

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BROILED EGGPLANT



Broiled Eggplant image

I love cooking vegetables in new and inventive ways. With recipes as quick and easy as this Broiled Eggplant, there's no excuses for boring food! Serve with one of my rice, quinoa, or pasta dishes for a deliciously nutritious dinner.

Provided by Michelle Blackwood, RN

Categories     Entrée

Time 30m

Number Of Ingredients 4

1 medium-sized eggplant thickly sliced
1/4 teaspoon pink Himalayan salt
2 tablespoons olive oil
1/2 cup Jerk Sauce

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!

Nutrition Facts : Calories 137, Carbohydrate 7, Fat 13, Protein 1

EGGPLANT WITH GARLIC SAUCE



Eggplant with Garlic Sauce image

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

Provided by Whats that Burning smell?

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 6

Number Of Ingredients 9

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster 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.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g

CHINESE EGGPLANT WITH GARLIC SAUCE (红烧茄子)



Chinese Eggplant with Garlic Sauce (红烧茄子) image

The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles.To make the dish gluten-free, use tamari or coconut amino to replace light soy sauce and dark soy sauce.

Provided by Maggie Zhu

Categories     Main     Side

Time 40m

Number Of Ingredients 11

2 (10 oz. / 300 g) small Chinese long eggplant (, chopped to bite-size pieces (*Footnote 1))
1 teaspoon salt
1 tablespoon cornstarch
1 tablespoon light soy sauce ((or soy sauce))
1 tablespoon water
1/2 teaspoon dark soy sauce ((*see footnote 3))
2 teaspoons sugar
1 teaspoon cornstarch
2 1/2 tablespoons peanut oil ((or vegetable oil))
1 teaspoon ginger (, minced)
3 cloves garlic (, chopped)

Steps:

  • (Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
  • (Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
  • Combine the sauce ingredients in a small bowl, mix well.
  • Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
  • Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
  • Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
  • Serve hot as a side or as main over steamed rice or noodles.

Nutrition Facts : ServingSize 119 g, Calories 122 kcal, Carbohydrate 11 g, Protein 1.4 g, Fat 8.7 g, SaturatedFat 1.4 g, Sodium 375 mg, Fiber 3.7 g, Sugar 5.1 g

EGGPLANT WITH GARLIC SAUCE (鱼香茄子)



Eggplant with Garlic Sauce (鱼香茄子) image

Learn how to make this classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant

Provided by Made With Lau

Categories     main course

Time 45m

Yield 4

Number Of Ingredients 17

22 oz Chinese eggplant
2 oz fresh shiitake mushrooms
4 mini sweet peppers
5 cloves garlic
0.5 oz ginger
5 dried red chilies
3 pieces green onion
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp vinegar
3 tbsp brown sugar
0.5 tbsp ground bean sauce
2 tsp cornstarch
1 tbsp Shaoxing cooking wine
4 tbsp water
1 tsp sesame oil

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 PARMESAN



Broiled Eggplant With Parmesan image

Provided by Pierre Franey

Categories     easy, quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 eggplants about 3 inches in diameter, total weight 1 1/4 pounds
Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 teaspoons finely chopped garlic
4 tablespoons freshly grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 707 milligrams, Sugar 10 grams

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

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

GRILLED EGGPLANT AND GARLIC PASTA



Grilled Eggplant and Garlic Pasta image

Try this recipe for grilled eggplant and garlic pasta anytime, using either an indoor or outdoor grill.

Provided by Kate

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package spaghetti
⅓ cup olive oil
½ teaspoon garlic powder
1 large eggplant, sliced
1 tablespoon olive oil
⅓ red onion, sliced
2 cloves garlic, minced, or more to taste
1 (28 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (6 ounce) can sliced black olives, drained
4 ounces fresh mozzarella cheese, sliced, or to taste
2 tablespoons shredded fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Mix 1/3 cup olive oil and garlic powder in a small bowl. Brush both sides of eggplant slices with oil mixture.
  • Grill eggplant slices on the preheated grill until soft and lightly browned, flipping halfway through, 8 to 10 minutes total. Let cool.
  • Warm 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add minced garlic and cook until aromatic, 1 to 2 minutes more. Add spaghetti sauce and diced tomatoes; mix well. Add black olives and mix.
  • Cut cooled grilled eggplant slices into fourths and add to the sauce in the skillet. Mix until coated and warmed through, about 5 minutes.
  • Add sliced fresh mozzarella cheese just minutes before serving to allow cheese to melt. Serve sauce on spaghetti noodles and sprinkle with fresh basil.

Nutrition Facts : Calories 757.4 calories, Carbohydrate 86.9 g, Cholesterol 22.1 mg, Fat 36.9 g, Fiber 15.1 g, Protein 20.9 g, SaturatedFat 8 g, Sodium 1517.9 mg, Sugar 26.1 g

GRILLED EGGPLANT WITH SPICY GARLIC SAUCE



Grilled Eggplant with Spicy Garlic Sauce image

Whether you're trying to eat healthier, looking for a vegetarian dish, or just weren't able to get your hands on meat for this weekend's cookout, this grilled eggplant recipe is a great alternative to the usual BBQ fare. The spicy garlic sauce adds another dimension of flavor to the grilled eggplant, making this a perfect dish for grillers willing to try something new.

Provided by Grill Master Randy from BBQGuys

Categories     entree

Time 25m

Yield 2

Number Of Ingredients 10

1 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
½ Tbsp sesame oil
1 tsp crushed red pepper flakes
3-4 garlic cloves
1-2 large eggplants
½ cup extra-virgin olive oil
Salt
Pepper
Chopped mint (for garnish)

Steps:

  • Preheat your grill to high heat.
  • While your grill is preheating, get the sauce together by combining the rice vinegar, soy sauce, sesame oil, and crushed red pepper flakes in a small mixing bowl. Set aside.
  • Peel the garlic cloves and make them into a paste using a mortar and pestle, or a knife.
  • Add the garlic paste to the mixing bowl, whisk thoroughly, and set aside again.
  • Slice the eggplant(s) into rounds about 1 inch thick. Brush each side with olive oil, then season with salt and pepper.
  • Grill until each side is golden brown and almost charred, about 3 minutes per side.
  • Remove the slices from the grill, then top them with a few spoonfuls of the spicy garlic sauce and a few pinches of chopped mint. Serve with your favorite sides, and enjoy!

Nutrition Facts :

GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT



Grilled Eggplant with Garlic Sauce and Mint image

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon finely chopped garlic
Salt and pepper
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 teaspoon red chili flakes
4 Asian eggplants, halved lengthwise
Vegetable oil
Chopped fresh mint or cilantro leaves

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 TOMATO SAUCE



Broiled Eggplant With Tomato Sauce image

Make and share this Broiled Eggplant With Tomato Sauce recipe from Food.com.

Provided by morgainegeiser

Categories     Vegetable

Time 11m

Yield 2 serving(s)

Number Of Ingredients 6

1 small eggplant (about 1 pound)
1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) can tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt

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.

Nutrition Facts : Calories 156.2, Fat 6.6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 936.2, Carbohydrate 24.7, Fiber 11.2, Sugar 11.5, Protein 4.5

BROILED EGGPLANT WITH GARLIC SAUCE



Broiled Eggplant with Garlic Sauce image

Categories     Garlic     Side     Broil     Vegetarian     Low Cal     Eggplant     Vegan     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 7

2 pounds small eggplants (about 12), halved lengthwise
1 teaspoon salt
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 tablespoon dark sesame oil (Asian)
vegetable oil for brushing eggplants

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 CHINESE EGGPLANT WITH GARLIC AND GINGER SAUCE RECIPE



Grilled Chinese Eggplant with Garlic and Ginger Sauce Recipe image

I tend to find eggplant either crazy delicious, like these eggplant spirals, or totally off putting. I couldn't quite put my finger on why until I tried out this recipe for Chinese eggplant with a garlic and ginger sauce. I...

Provided by Joshua Bousel

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 13

1 1/2 pounds Chinese or Japanese eggplant, cut diagonally in 1/2-inch slices
1 teaspoon sesame oil
1 tablespoon canola or peanut oil
3 cloves garlic, minced
2 teaspoons minced fresh ginger
3 scallions, thinly sliced
1 to 3 jalapeño or serrano chiles, minced
For the Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine
2 tablespoons rice vinegar
1 tablespoon honey or sugar
1 tablespoon cornstarch

Steps:

  • In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Bush the eggplant slices with the sesame oil and grill over medium heat until they have softened and the purple color is gone, turning half-way through. Remove to a plate.
  • Remove the cooking grate and place your wok directly on top of the coals. Swirl in the canola or peanut oil. If the wok is hot enough, the oil should move quickly around the wok. Add the garlic, ginger, scallions, and chilies. Stir for 10 seconds, until brown and fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and add it to the wok. Bring the mixture to a boil and cook until sauce thickens. Remove to a bowl and serve hot or cold.

Nutrition Facts : Calories 151 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 662 mg, Sugar 10 g, Fat 5 g, UnsaturatedFat 0 g

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