Red Chili Glazed Eggplant

Red Chili Glazed Eggplant
4.5 from 2 ratings
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.
Prep Time
Cook Time
Red Chili Glazed Eggplant
Total time: 32 minutes
  • 1/4 cup medium-hot korean gochujang (or chili pepper flakes)
  • 1/4 cup rice wine, mirin or dry sherry
  • 3 tablespoon hoisin sauce
  • 2-4 tablespoon ketchup, to tame the heat
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon refrigerated ginger paste or 1 teaspoon finely grated fresh ginger
  • 1 large eggplant, ends trimmed, sliced into 1/2-inch thick rounds
  • coarse salt
  • vegetable oil
  • 2-3 tablespoon red chili steak sauce
  • finely sliced cilantro and green onion
  • sesame seeds, optional
  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.
  2. Sprinkle eggplant slices generously with salt. Let drain in a colander in the sink while the grill heats.
  3. 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.
  4. 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.
  5. Remove the eggplant with tongs or a spatula. Serve hot or at room temperature sprinkled with cilantro, onion and sesame.