Grilled Eggplant with Garlic and Ginger

It is time to give some life to your eggplant dish by adding flavor and nice tang to it. This is where the Grilled Eggplant with Garlic and Ginger recipe comes-in.

This oriental tasting recipe will definitely change your perception on eggplants. When I first tried this, I was hopeful that everything will turn out fine. I started to sauté the three main spices (garlic, ginger, and chili); the whole kitchen started to smell lovely. That indicates that I am on the correct track. After cooking the eggplant and adding the sauce, I knew that I created a work of art.

The good thing about this dish is that you can either have it as your main dish with rice or noodles on the side or as a side dish for your oriental inspired dishes. I enjoy eating this as a side for stir-fried beef and cashew chicken. Sometimes, I make my own yang chow fried rice and have this as the main dish. The possibilities are endless; it is up for your culinary imagination to work them out.


3 to 4 pieces Chinese eggplant, sliced diagonally in 1/2-inch slices

2 teaspoon green onions, sliced

3 cloves garlic, minced

2 teaspoons ginger, minced

3 pieces Thai chili, minced

1 teaspoon sesame oil

1 tablespoon peanut oil


3 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon cornstarch

2 tablespoons cooking wine

2 tablespoons white vinegar


1. Combine all the sauce ingredients in a bowl then stir until well blended. Set aside.

2. Brush some sesame oil on the eggplant then grill until softened (about 3 to 5 minutes per side in medium heat). Set aside.

3. Heat a wok then pour-in peanut oil.

4. Once the oil is hot, sauté garlic, ginger, green onions, and chili.

5. Add the grilled eggplant and cook for a minute.

6. Pour-in the sauce then cook until the mixture thickens.

7. Turn-off heat then transfer to a serving plate.

8. Serve. Share and enjoy!


  1. Am happy that i found this

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