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Fire Roasted Eggplant with Garlic Vinegar Sauce
5 from 4 votes

Fire Roasted Eggplant with Garlic Vinegar Sauce

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}

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Whisk the sauce ingredients together in a small bowl.
  3. (Optional) If serving with noodles, boil the noodles according to the package instructions. Drain and set aside.
  4. 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

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%)

Nutrition Facts

Serving: 2 to 4 servings

Amount Per Serving

Calories 65

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.