Eggplant takes center stage in this Grilled Chili Crunch Eggplant recipe, offering a smoky, tender bite with a spicy kick. Perfectly grilled eggplant slices are elevated with a drizzle of chili crunch, creating a dish that’s rich in flavor and texture.
Eggplant is known for its ability to absorb flavors, and in this dish, it soaks up the smoky essence of the grill and the bold, spicy notes of chili crunch. The result is a dish that’s satisfying and full of depth, with the creamy texture of the eggplant balancing the crispy heat of the chili crunch.
Grilling eggplant is simple and quick, making this dish a breeze to prepare. With just a handful of ingredients and minimal prep, you can have a delicious and impressive side dish on the table in under 15 minutes.
You might like to try this grilled chili crunch zucchini as well.
Helpful Tips
- Salt the Eggplant for Best Results: Before grilling, lightly salt the eggplant slices and let them sit for about 10-15 minutes. This draws out excess moisture and reduces any bitterness, ensuring your eggplant grills up tender and flavorful. Be sure to pat the slices dry before grilling.
- Don’t Skimp on the Oil: Eggplant absorbs oil quickly, so be generous when brushing it with olive oil before grilling. This helps to prevent the eggplant from sticking to the grill and also enhances its flavor and texture, giving you a rich, caramelized finish.
- Adjust the Chili Crunch to Taste: Chili crunch can vary in spiciness, so start with a small amount and add more as desired. You can also mix the chili crunch with a little olive oil to create a milder drizzle if you’re looking to tone down the heat while still enjoying the flavor.
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Grilled Chili Crunch Eggplant
Equipment
Ingredients
- 1 large eggplant
- 2 tablespoons (30 ml) olive oil divided
- Salt and pepper for seasoning
- 2 cloves garlic minced
- 1 tablespoon (15 ml) chili crunch or crisp
- 1 tablespoon (15 ml) low sodium soy sauce
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) honey
- 1 green onion sliced
- 2 tablespoon (20 g) crispy fried shallots
Instructions
- Cut eggplant into 1/2” wide strips. Coat with half the olive oil and season with salt and pepper.
- Heat your grill to medium. Place the eggplant on the grill and cook for 3 minutes per side. Transfer to a serving plate.
- Mix the remaining olive oil, garlic, chili crunch, soy sauce, sesame oil, and honey in a sealable jar or small bowl.
- Pour the sauce over the eggplant. Garnish with green onion and crispy fried shallots.
For crispy fried shallots:
- Combine two shallots, thinly sliced and 1/4 cup cooking oil in a skillet over medium heat. Separate the shallots and turn them while cooking. Cook until they are a golden color. about 6-8 minutes. Drain on a plate lined with paper towels.
Notes
- Before grilling, lightly salt the eggplant slices and let them sit for about 10-15 minutes. This draws out excess moisture and reduces any bitterness, ensuring your eggplant grills up tender and flavorful. Be sure to pat the slices dry before grilling.
- Eggplant absorbs oil quickly, so be generous when brushing it with olive oil before grilling. This helps to prevent the eggplant from sticking to the grill and also enhances its flavor and texture, giving you a rich, caramelized finish.
- Chili crunch can vary in spiciness, so start with a small amount and add more as desired. You can also mix the chili crunch with a little olive oil to create a milder drizzle if you’re looking to tone down the heat while still enjoying the flavor.
Nutrition
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Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.