Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Eggplant with Barbecue Sauce
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- Level: Easy
- Total: 15 min
- Active: 5 min
- Yield: 4 servings
Give your eggplant a new treatment in this quick, all-American-style BBQ sauce, made from ingredients you probably already have in your pantry. It makes a great side for grilled meats or poultry, or you can pile it on a bun for a vegetarian sandwich (omit the Worcestershire in that case!).
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Directions
- Stir together 1/4 cup ketchup, 1 tablespoon each cider vinegar, brown sugar and chopped chipotle in adobo, 1 teaspoon Worcestershire sauce and 1/2 teaspoon each smoked paprika and garlic powder. Heat 2 tablespoons olive oil in a large skillet. Add 2 chopped small eggplants; season with salt. Cook, tossing, until browned, 4 minutes. Add 1/3 cup water, cover and simmer 3 minutes. Stir in the prepared sauce; top with scallions.
