Delicious Seasoned and Grilled Eggplant
Delicious Seasoned and Grilled Eggplant
Simple Yet Flavorful Golden Recipe: ‘Seasoned Grilled Eggplant’ | Perfect for Newlywed Tables!
We’ve made a simple yet delicious dish using eggplant! This recipe is perfect for a quick meal and creates a delightful texture with a savory-sweet glaze.
Main Ingredients- 2 eggplants
Batter Ingredients- 60ml water
- 2 Tbsp flour
Seasoning Ingredients- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp minced garlic
- 2 Tbsp honey
- 3 Tbsp water
- A pinch of Cheongyang chili (optional)
- 60ml water
- 2 Tbsp flour
Seasoning Ingredients- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp minced garlic
- 2 Tbsp honey
- 3 Tbsp water
- A pinch of Cheongyang chili (optional)
Cooking Instructions
Step 1
First, prepare 2 eggplants. Choose eggplants that are firm and straight for the best results.
Step 2
Wash the eggplants thoroughly and then slice them diagonally into about 1cm thick pieces. You can also cut them into your preferred shape.
Step 3
Make small, crisscross scores on the cut surfaces of the eggplant pieces. This allows the seasoning to penetrate deeply, making the eggplant much more flavorful.
Step 4
Sprinkle a little coarse salt over the scored eggplant pieces. Gently rub the salt into the eggplant to help it absorb, then let it sit for about 15 minutes to draw out moisture. This step makes the eggplant wonderfully chewy.
Step 5
After the eggplant has rested and released its water, use a paper towel to firmly pat and absorb the excess moisture. Thoroughly drying the eggplant is crucial for the batter to adhere well and to prevent oil splattering during cooking.
Step 6
Now, let’s make the batter that will coat the eggplant. Pour 60ml of cold water into a bowl.
Step 7
Add 2 Tbsp of flour to the water and mix until smooth and lump-free. The batter should have a moderate consistency, not too thin.
Step 8
Dip each dried eggplant piece into the prepared batter, coating both sides thinly. Avoid applying a thick layer of batter, as it can overpower the flavor of the eggplant.
Step 9
Heat a frying pan over medium heat and add a generous amount of cooking oil. Enough oil to partially submerge the eggplant pieces is recommended.
Step 10
Carefully place the battered eggplant pieces into the hot oil. Fry them, flipping occasionally, until they are golden brown and crispy on both sides. Ensure they are cooked through.
Step 11
Once cooked, transfer the fried eggplant to a plate lined with paper towels to drain off any excess oil. This preparation helps the glaze adhere better later.
Step 12
Next, we’ll make the delicious sauce that brings this dish to life. Add 2 Tbsp of honey to a bowl.
Step 13
Then, add 2 Tbsp of soy sauce for a rich, savory flavor.
Step 14
Add 1 Tbsp of vinegar for a touch of brightness and tang.
Step 15
Mix in 1/2 Tbsp of minced garlic for aromatic depth.
Step 16
If you enjoy a bit of heat, add a small amount of finely chopped Cheongyang chili. You can adjust the quantity to your preference.
Step 17
Finally, add 3 Tbsp of water and stir everything together until well combined to create the sauce. You can adjust the water consistency if needed.
Step 18
Wipe the frying pan clean, pour in the prepared sauce, and bring it to a gentle simmer over medium-low heat. Once the sauce starts to bubble, reduce the heat to low.
Step 19
As the sauce begins to slightly thicken, add the pre-fried eggplant pieces back into the pan.
Step 20
Gently toss the eggplant in the sauce, coating each piece evenly. Continue to cook over low heat for about 1-2 minutes, allowing the glaze to coat the eggplant well. Be careful not to burn it.
Step 21
Voila! Your ‘Seasoned Grilled Eggplant’ is ready. It’s crispy on the outside, tender on the inside, and coated in a wonderfully flavorful glaze. This dish looks as good as it tastes and is sure to be a hit with everyone!
