Description
Experience the authentic flavors of Chinese Barbecue Eggplant, featuring smoky grilled eggplant glazed with a sweet and savory sauce. This easy homemade recipe captures traditional Chinese barbecue seasonings with simple ingredients, delivering tender, flavorful eggplants with a perfect char. Suitable for vegetarians and adaptable to various diets, it’s a versatile dish that works well as a main or side.
Ingredients
Scale
Eggplant
- 2 medium-sized firm eggplants
Sauce
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Optional
- 1/2 tsp chili flakes or 1 fresh chili, sliced
Garnishes
- 2 scallions, chopped
- 1 tbsp toasted sesame seeds
Instructions
- Prepare the Eggplants: Wash and slice the eggplants lengthwise into thick strips about 1/2 inch thick. This thickness ensures even cooking with a tender inside and slightly crispy charred exterior.
- Mix the Barbecue Sauce: In a small bowl, combine soy sauce, hoisin sauce, honey or brown sugar, minced garlic, grated ginger, rice vinegar, and a drizzle of sesame oil. Whisk until smooth and well blended to create the signature sweet and savory glaze.
- Cook the Eggplants: Heat a grill pan or skillet over medium-high heat and lightly oil the pan. Place the eggplant slices in a single layer and cook for 4-5 minutes per side, basting frequently with the barbecue sauce to build layers of flavor and achieve a beautiful glaze.
- Finish and Garnish: Once the eggplants are tender and caramelized, transfer them to a serving plate. Garnish generously with chopped scallions and toasted sesame seeds. Serve immediately while warm.
Notes
- Choose fresh, firm, and heavy eggplants for best texture and sauce absorption.
- Grill on high heat to caramelize sugars and develop a smoky char without burning.
- Brush the sauce generously in multiple layers during cooking to enhance richness.
- Serve immediately to enjoy the best texture and flavor before the eggplant becomes soggy.
- To reduce oiliness, lightly oil the pan and consider pre-soaking eggplant slices in salt water before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg