1 Video | Photo: Grilled Eggplant with Garlic Sauce and Mint Recipe
Ingredients
- 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
Directions
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.
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By achrastina_11563192
West Chester, PA
on August 18, 2011
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After reading other reviews, I decided to use the garlic press rather than using salt to crush the garlic. I didn't "de-bitter" the eggplant [with salt], because I like the flavor of eggplant as it is. The sauce & eggplant were a big hit - even with our 2 year old (we didn't add any pepper flakes. I can see the sauce being used in many other applications. If you just add grated ginger, it's the sauce they give you for Chinese steamed dumplings, even. We served this eggplant for dinner with roasted red peppers I also threw on the grill, fresh tomato slices, and couscous. Perfect amount of salty flavor if you just use low sodium soy sauce, and don't add any other salt. Nice summer meal. Yum! Thanks!
By rahelvet
Nashville, TN
on June 26, 2011
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WAY TOO salty.....even when I used low sodium soy sauce. I used Kosher salt to dress the eggplant prior to grilling. Will omit next time. Other than that....very tasty. I didn't have any red chili flakes in the cupbord so used cayenne pepper instead. Added an interesting kick.
By mcbeth528_5765893
Norfolk, VA
on July 15, 2010
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This was an awesome dish. I always use low sodium soy sauce, so it wasn't too salty. I was also expecting it to be hot with that much red pepper flakes, but it really wasn't because the sesame oil balanced it out. When I made this, I also sliced up extra firm tofu (about 1/2 inch thick and grilled that as well and used the sauce on all of it. This was a great combo and an awesome protein/veggie combo.
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