Grilled Eggplant Rounds With Sweet Chile Sauce Recipes

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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, PEPPERS AND ONIONS



Grilled Eggplant, Peppers and Onions image

The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don't fret if you can't grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.

Provided by David Tanis

Categories     dinner, lunch, vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

4 small eggplants (about 2 pounds), sliced into 3/4-inch rounds
2 medium onions, sliced into 3/4-inch rounds
2 ripe bell peppers (or another type of large sweet pepper), halved and seeded
Extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper
1 tablespoon capers, rinsed and roughly chopped
Pinch of dried oregano
Pinch of crushed red pepper

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.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams

GRILLED EGGPLANT ROUNDS WITH SWEET CHILE SAUCE



Grilled Eggplant Rounds With Sweet Chile Sauce image

From the Grilling Maestros cookbook. This dish would be a great side dish to any grilled meat or vegetarian dinner.

Provided by DailyInspiration

Categories     Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons sesame oil
1 tablespoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 cup fresh lime juice
2 tablespoons ketchup
2 tablespoons brown sugar
2 teaspoons fresh chili peppers, seeded and minced (your choice)
2 medium eggplants, cut into rounds (1 inch thick)
1/4 cup vegetable oil
salt & freshly ground black pepper
8 scallions, thinly sliced on the bias (white and green parts)
3 tablespoons coriander seeds, toasted
1 tablespoon red pepper flakes

Steps:

  • To make the sauce: In a medium saucepan, heat the sesame oil over medium heat until hot, but not smoking. Add the garlic and ginger and saute stirring occasionally for 3 minutes. Add the lime juice, ketchup, brown sugar, and chile peppers and bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring once in a while, for 20 minutes or until the sauce is thick enough to coat the back of a spoon. Remove from the heat and set aside.
  • Put the eggplant rounds into a medium bowl along with the vegetable oil and salt and pepper to taste, and toss to coat. Cook the eggplant on the grill over medium-high heat and cook until browned and soft, about 4 minutes per side. To check for doneness: Cut into the eggplant and check to be sure the interior looks moist. Brush the eggplant on both sides with the chile sauce, leave it on the grill for about 10 seconds and then remove it from the grill. Sprinkle with the scallions, coriander and red pepper flakes. Serve warm.

Nutrition Facts : Calories 316, Fat 22, SaturatedFat 2.9, Sodium 98.5, Carbohydrate 32.6, Fiber 12.2, Sugar 16.2, Protein 4.3

GOCHUJANG-GLAZED EGGPLANT



Gochujang-Glazed Eggplant image

Roasting eggplant yields such a round and flavorful product and brushing it with gochujang glaze on top gives it even more spicy, sweet, toasted flavor. Try it for a simple quick weeknight side dish!

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve 4 to 5 Japanese eggplants lengthwise and crosswise. Brush with vegetable oil. Place flesh-side down on a foil-lined baking sheet; bake at 400˚ F until tender, 15 minutes. Whisk 2 tablespoons each soy sauce, gochujang and honey, 1 teaspoon each toasted sesame oil and minced garlic, and 1/2 teaspoon kosher salt. Brush glaze on the eggplants; broil until charred, 4 minutes. Brush with the remaining glaze; top with sliced scallions and sesame seeds.

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