Best 5 Asian Grilled Eggplant Wraps With Garlic Sauce Recipes
Embark on a culinary journey to Southeast Asia with these delectable Asian Grilled Eggplant Wraps, a harmonious blend of flavors and textures. Grilled eggplant slices serve as the base for these wraps, adding a smoky and tender touch. Inside, a vibrant filling of aromatic herbs, crisp vegetables, and savory tofu creates a delightful medley. Drizzled with an irresistibly flavorful garlic sauce, these wraps offer a perfect balance of sweet, sour, and savory notes. Accompanying the wraps are two tantalizing dipping sauces - a spicy chili sauce and a creamy peanut sauce - that elevate the experience with their distinct flavors. Get ready to tantalize your taste buds with this symphony of flavors, presented in a convenient and easy-to-follow recipe.
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CHINESE EGGPLANT WITH GARLIC SAUCE
Chinese eggplant with garlic sauce, or "fish fragrant eggplant" (yuxiang qiezi) is a familiar dish in many American Chinese restaurants and buffets but it's also a dish with many authentic variations in China.
Provided by Bill
Categories Vegetables
Time 25m
Number Of Ingredients 14
Steps:
- Combine the sauce ingredients in a small bowl and set aside.
- Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
- Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
- Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
- Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.
Nutrition Facts : Calories 244 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 486 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
GRILLED CHINESE EGGPLANT WITH GARLIC AND GINGER SAUCE RECIPE
I tend to find eggplant either crazy delicious, like these eggplant spirals, or totally off putting. I couldn't quite put my finger on why until I tried out this recipe for Chinese eggplant with a garlic and ginger sauce. I...
Provided by Joshua Bousel
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Bush the eggplant slices with the sesame oil and grill over medium heat until they have softened and the purple color is gone, turning half-way through. Remove to a plate.
- Remove the cooking grate and place your wok directly on top of the coals. Swirl in the canola or peanut oil. If the wok is hot enough, the oil should move quickly around the wok. Add the garlic, ginger, scallions, and chilies. Stir for 10 seconds, until brown and fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and add it to the wok. Bring the mixture to a boil and cook until sauce thickens. Remove to a bowl and serve hot or cold.
Nutrition Facts : Calories 151 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 662 mg, Sugar 10 g, Fat 5 g, UnsaturatedFat 0 g
HOISIN EGGPLANT
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 3 Japanese eggplants lengthwise; brush all over with olive oil and season with salt. Grill 5 to 7 minutes per side, brushing with a mixture of 1/2 cup hoisin sauce, 1 tablespoon rice vinegar and 1 to 2 teaspoons hot chili sauce. Top with chopped cilantro and sliced scallions.
GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT
Steps:
- Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
- Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.
GRILLED JAPANESE EGGPLANT WITH AN ASIAN VINAIGRETTE
High in fiber and low in calories, grilled eggplant makes a great addition to your main meal. COOK'S TIP: For an alternative serving suggestion, marinate the eggplant overnight in the vinaigrette described below, grill until lightly brown, and serve on crusty rolls topped with Montrachet goat cheese slices - DELICIOUS!
Provided by Feast Your Eyes
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Wash eggplants and pat dry with paper towels, set aside.
- In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside.
- Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides.
- Grill over low heat for about 5 minutes on each side, or until tender.
- Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette.
- Top with the fresh mint, feta, and sprinkle with toasted sesame seeds.
- Asian Vinaigrette:.
- In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.).
- COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.
Nutrition Facts : Calories 450.9, Fat 32.3, SaturatedFat 6.7, Cholesterol 16.7, Sodium 761, Carbohydrate 38.2, Fiber 17.3, Sugar 18.6, Protein 9.7
Tips:
- For smoky and tender eggplants, grill them over medium-high heat until charred and soft.
- Slice the eggplants thinly to ensure even cooking and easier rolling.
- Use a flavorful marinade or sauce to enhance the taste of the eggplants. Miso paste, soy sauce, and garlic make a delicious combination.
- To make gluten-free wraps, use rice paper or lettuce leaves instead of tortillas.
- For a vegetarian version, omit the chicken and add more vegetables to the filling.
- Serve the wraps with a dipping sauce of your choice, such as garlic sauce, sweet and sour sauce, or hoisin sauce.
Conclusion:
Asian grilled eggplant wraps with garlic sauce are a delectable and versatile dish that combines the smoky flavor of grilled eggplants with the freshness of vegetables and the savory taste of garlic sauce. Whether you serve them as an appetizer, main course, or light lunch, these wraps are sure to impress your taste buds. With their vibrant colors and irresistible flavors, they are a perfect addition to any Asian-inspired meal. So fire up your grill and get ready to enjoy this delicious and satisfying dish!
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