My F&W
quick save (...)
Chili Garlic Grilled Eggplant
© Todd Porter & Diane Cu

Chili-Garlic Grilled Eggplant

  • FAST

The extra kick of chili heat and garlic flavor makes these grilled eggplants the perfect side dish.

  1. 1 pound Japanese eggplant
  2. 1/4 cup vegetable oil, plus extra for brushing
  3. 1 clove garlic, minced
  4. 1 tablespoon chili garlic sauce
  5. 1 teaspoon fish sauce
  6. 1 teaspoon sugar
  1. Cut the eggplant in half lengthwise, then cut into 3-inch long pieces.
  2. In a large bowl mix together the vegetable oil, garlic, chili garlic sauce, fish sauce and sugar. Toss the eggplant in the marinade.
  3. Heat the grill, and when hot, brush the grill with oil. Place the eggplant directly on the grill, grilling both sides for 3-5 minutes each.
  4. After grilling, brush the eggplants with additional marinade or chili garlic sauce.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.