2 ratings

Red Chili Glazed Eggplant

Perfect summer grilling for vegetarians
Red Chili Glazed Eggplant
Michael Tercha/Chicago Tribune

Summer grilling doesn't always have to be about steak, ribs or burgers. This recipe uses a secret weapon that will make your grilled eggplants taste amazing — red chili steak sauce.

This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.

Ready in
32 m
25 m
(prepare time)
7 m
(cook time)
Calories Per Serving


For the red chili steak sauce

  • 1/4 Cup medium-hot Korean gochujang (or chili pepper flakes)
  • 1/4 Cup rice wine, mirin or dry sherry
  • 3 Tablespoons hoisin sauce
  • 2-4 Tablespoons ketchup, to tame the heat
  • 1 Tablespoon low-sodium soy sauce
  • 1/2 Teaspoon refrigerated ginger paste or 1 teaspoon finely grated fresh ginger

For the red chili glazed eggplant

  • 1 large eggplant, ends trimmed, sliced into 1/2-inch thick rounds
  • Coarse salt
  • Vegetable oil
  • 2-3 Tablespoons red chili steak sauce
  • Finely sliced cilantro and green onion
  • Sesame seeds, optional


For the red chili steak sauce

Step 1: In a bowl, mix 1/4 cup gochujang, 1/4 cup rice wine, 3 tablespoons hoisin sauce, 2 to 4 tablespoons ketchup, 1 tablespoon soy sauce and  1/2 teaspoon ginger paste until smooth. Refrigerate covered for up to several weeks.

For the red chili glazed eggplant

Step 1: Sprinkle eggplant slices generously with salt. Let drain in a colander in the sink while the grill heats.

Step 2: Prepare a charcoal grill for direct grilling or heat a gas grill to high heat. Put the grill in place and let it heat thoroughly.

Step 3: Rinse the eggplant slices; pat dry. Spritz eggplant generously with oil on both sides. Set the slices on the grill directly over the heat source. Cover the grill; cook without turning for about 4 minutes. Flip the eggplant; smear with a light coating of 2 to 3 tablespoons chili sauce. Cover the grill; cook, 1 minute. Flip and smear the other side with the sauce. Cook until fork-tender, 1-2 minutes.

Step 4: Remove the eggplant with tongs or a spatula. Serve hot or at room temperature sprinkled with cilantro, onion and sesame.