Two garden pots of eggplants have delivered a bumper crop of these elegant vegetables. This is a simple recipe to make on the barbecue or grill. Garlicky and tender, Thai-Style eggplant is a great side dish.
GRILLED EGGPLANT THAI STYLE serves 3-4 as a vegetable side dish
2 Japanese eggplants sliced about 1/4 inch thick.
4 tbsp soy sauce
4 tbsp oyster sauce
2 tbs fish sauce
2 tbsp brown sugar,
1 1/2 tbsp fresh finely minced garlic
1-2 tsp. chili sauce
(to finish 2 tbsp white wine or sherry, a squeeze of lime juice, 1 tsp brown sugar)
In a bowl mix together the soy sauce , oyster sauce, fish sauce, 2 tbsp brown sugar, garlic, and chili. Stir until the sugar dissolves.
Wash and dry the eggplant. Slicing lengthwise, thinly cut the eggplant (about 1/4 inch thick is good).
Place the eggplant slices in a long, flat dish. pour the garlic sauce over the slices, turning them to cover the sauce. You may have to pile the slices on top of each other.
Allow eggplant to marinate at least ten minutes, or up to 24 hours ahead of grilling time (cover and refrigerate for the longer period).
Place the eggplant slices on a hot grill, allowing 5-10 minutes each side (this depends on hot thick the slices are), or until the eggplant has turned golden-brown and is soft when tested with a fork.
While the eggplant is cooking, pour the remaining sauce from the bottom of the dish into a sauce pan. Place over medium heat, add a few tbsp. wine plus a good squeeze of lime juice and 1 tsp brown sugar.
Bring to a near-boil, then reduce heat to minimum. Taste-test the sauce. It should be garlicky and slightly sweet. Add the sweetness according to your taste, adding up to 1 more tsp. sugar. If you like it more garlicky, add a little more freshly chopped garlic. If it’s too salty for your taste, add another squeeze of lime juice.
To serve, place eggplant on a platter, and either pour the sauce over, or serve it on the side. This eggplant goes well with rice or practically any dish you might be cooking up. Bon Appetit!!
You might want to double this recipe it’s so delicious. The eggplant may absorb a lot of the sauce and it is nice to have the extra to pour over.
| GRILLED EGGPLANT IN THAI GARLIC SAUCE | Print |
- 2 Japanese eggplants sliced about ¼ inch thick.
- 4 tbsp soy sauce
- 4 tbsp oyster sauce
- 2 tbs fish sauce
- 2 tbsp brown sugar,
- 1½ tbsp fresh finely minced garlic
- 1-2 tsp. chili sauce
- to finish 2 tbsp white wine or sherry, a squeeze of lime juice, 1 tsp brown sugar)
- In a bowl mix together the soy sauce , oyster sauce, fish sauce, 2 tbsp brown sugar, garlic, and chili. Stir until the sugar dissolves.
- Wash and dry the eggplant. Slicing lengthwise, thinly cut the eggplant (about ¼ inch thick is good).
- Place the eggplant slices in a long, flat dish. pour the garlic sauce over the slices, turning them to cover the sauce. You may have to pile the slices on top of each other.
- Allow eggplant to marinate at least ten minutes, or up to 24 hours ahead of grilling time (cover and refrigerate for the longer period).
- Place the eggplant slices on a hot grill, allowing 5-10 minutes each side (this depends on hot thick the slices are), or until the eggplant has turned golden-brown and is soft when tested with a fork.
- While the eggplant is cooking, pour the remaining sauce from the bottom of the dish into a sauce pan. Place over medium heat, add a few tbsp. wine plus a good squeeze of lime juice and 1 tsp brown sugar.
- Bring to a near-boil, then reduce heat to minimum. Taste-test the sauce. It should be garlicky and slightly sweet. Add the sweetness according to your taste, adding up to 1 more tsp. sugar. If you like it more garlicky, add a little more freshly chopped garlic. If it's too salty for your taste, add another squeeze of lime juice.
- To serve, place eggplant on a platter, and either pour the sauce over, or serve it on the side. This eggplant goes well with rice or practically any dish you might be cooking up. Bon Appetit!!
- You might want to double this recipe it's so delicious. The eggplant may absorb a lot of the sauce and it is nice to have the extra to pour over.
