Grilled Eggplant With Fresh Hot Sauce And Crispy Eggs Recipes

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 WITH FRESH HOT SAUCE AND CRISPY EGGS RECIPE

Steps:

• Prepare grill for medium heat (or heat a grill pan over medium). Toss chiles, garlic, and a large pinch of salt in a small bowl. Let sit until just softened, 8-10 minutes. Stir vinegar and honey into hot sauce.
• Meanwhile, drizzle eggplants with 2 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 6-8 minutes. Cut on a diagonal into thick slices; toss in a large bowl with scallions and half of hot sauce, cilantro, and dill. Transfer to a platter.
• Heat remaining 2 tablespoons oil in a medium skillet over medium-high. Add eggs; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Flip and cook just until yolks begin to set, about 30 seconds. Cut eggs into strips; arrange over eggplants. Drizzle with remaining hot sauce; top with remaining cilantro and dill.

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.

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 EGGPLANTWITH FRESH HOT SAUCE AND CRISPY EGGS

Steps:

• Prepare grill for medium heat (or heat a grill pan over medium). Toss chiles, garlic, and a large pinch of salt in a small bowl. Let sit until just softened, 8–10 minutes. Stir vinegar and honey into hot sauce. Meanwhile, drizzle eggplants with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 6–8 minutes. Cut on a diagonal into thick slices; toss in a large bowl with scallions and half of hot sauce, cilantro, and dill. Transfer to a platter. Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Add eggs; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Flip and cook just until yolks begin to set, about 30 seconds. Cut eggs into strips; arrange over eggplants. Drizzle with remaining hot sauce; top with remaining cilantro and dill