Fire Roasted Eggplant with Garlic Vinegar Sauce

Name: Fire Roasted Eggplant with Garlic Vinegar Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 to 4 servings
Ingredients: 1 lb (450 g) eggplant; 2 tablespoons Chinkiang vinegar; 2 tablespoons maple syrup; 1 and 1/2 tablespoons soy sauce; 1 clove garlic; 1 teaspoon ginger; Chili oil; soba noodles; Steamed rice

User Reviews

5

4 reviews

Excellent

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2 to 4 servings
Calories
65 kcal
Course
Side Dish, Main Course
Cuisine
Chinese

Fire Roasted Eggplant with Garlic Vinegar Sauce

Justin Wright

Report

This fire roasted eggplant recipe evokes kitchen creativity with a sauce that melds savory, sweet, sour, and garlicky flavors together with a rich and buttery texture. This recipe teaches you how to roast eggplant on a gas stove and create a one-bowl meal in no time! {Vegan}

Share:

I Made This!

Be the first!

Print

133 people printed this

Save this

2 people saved this

Ingredients

Servings

1 lb (450 g) eggplant or 2 to 3 small eggplants, Chinese long variety

Sauce (*Footnote 1)

2 tablespoons Chinkiang vinegar
2 tablespoons maple syrup (or sugar)
1 and 1/2 tablespoons soy sauce or soy sauce, light
1 clove garlic , grated
1 teaspoon ginger , grated
Chili oil to taste (Optional, homemade

Serving options

soba noodles or other type of thin noodles, boiled
Steamed rice

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Place the eggplant(s) on a grill over high heat or cook directly on a gas burner turned to medium-high (*Footnote 2). Turn the eggplant from time to time using a pair of tongs, every 30 seconds or so, to char on all sides. When the eggplant is done, the skin will typically have turned darker purple or even black, and it will puff up and then collapse a bit. To test the doneness, gently squeeze it using your tongs to make sure it’s soft throughout. Transfer the cooked eggplant to a large plate and let it cool enough to handle. Gently peel the eggplant and discard the skin. If there’s little flecks of burned skin left here and there, that’s fine.
Whisk the sauce ingredients together in a small bowl.
(Optional) If serving with noodles, boil the noodles according to the package instructions. Drain and set aside.
To serve, pour half of the sauce onto the eggplant and serve it with the rest of the sauce on the side. Place the eggplant onto the noodles (if using) and pour on more sauce if needed. Enjoy warm or at room temperature as a cold dish.

Notes

Double the amount of sauce if you wish to serve the eggplant with boiled noodles.
You can roast two eggplants at a time by placing them on opposite sides of the burner.

Nutrition Information

Show Details

Serving 1serving Calories 65kcal (3%) Carbohydrates 14.4g (5%) Protein 1.6g (3%) Fat 0.3g (0%) Sodium 342mg (14%) Potassium 302mg (6%) Fiber 4.1g (16%) Sugar 9.5g (19%) Calcium 20mg (2%) Iron 1mg (6%)