Best 2 Spicy Glazed Eggplant Recipes

**Tantalize Your Taste Buds with Spicy Glazed Eggplant: A Culinary Symphony of Flavors**

Embark on a culinary journey with our tantalizing Spicy Glazed Eggplant recipe, a symphony of bold flavors that will ignite your senses. This delectable dish features tender eggplant slices coated in a delectable glaze made with a harmonious blend of gochujang, soy sauce, honey, and rice vinegar, creating a perfect balance of sweet, savory, and spicy. With two additional variations – a Garlic-Parmesan and a Sweet & Sour Glaze – this versatile recipe caters to diverse taste preferences. Whether you crave a savory and cheesy twist or a tangy and fruity delight, we've got you covered. Get ready to indulge in an extraordinary eggplant experience that will leave you craving more.

Here are our top 2 tried and tested recipes!

SPICY HOISIN GLAZED EGGPLANT

Spicy Hoisin Glazed Eggplant image

Provided by Bobby Flay

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1-inch piece fresh ginger, roughly chopped
2 cloves garlic, finely chopped
1 teaspoon red chili flakes
1/2 cup hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce
1 medium eggplant, ends trimmed and cut into 1/2-inch thick slices, lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons freshly chopped cilantro leaves

Steps:

Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
Heat grill to high.
Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro.

SPICY GLAZED EGGPLANT

Spicy Glazed Eggplant image

Provided by Maggie Ruggiero

Categories Side Sauté Vegetarian Eggplant Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/2 teaspoon finely grated peeled ginger (use a Microplane)
1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste
3 tablespoons vegetable oil
1 tablespoon finely chopped chives

Steps:

Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
Rinse eggplant under cold water and dry well, pressing out any excess moisture.
Stir together mirin, soy sauce, ginger, and seven-spice powder.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
Serve hot or at room temperature, sprinkled with chives.

Tips:

Choose the right eggplant. Look for eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
Cut the eggplant properly. To ensure even cooking, cut the eggplant into uniform slices or cubes. If you're making eggplant steaks, cut the eggplant lengthwise into 1-inch thick slices.
Salt the eggplant. Salting the eggplant helps to draw out the moisture and prevent it from becoming bitter. Sprinkle the eggplant slices or cubes with salt and let them sit for 30 minutes before cooking.
Use a high heat. Eggplant is a dense vegetable, so it needs to be cooked over high heat to soften and brown properly. If you're grilling or roasting the eggplant, make sure the grill or oven is hot before adding the eggplant.
Don't overcrowd the pan. When cooking eggplant in a pan, don't overcrowd the pan. This will prevent the eggplant from cooking evenly and will make it more likely to stick to the pan.
Use a flavorful glaze. A flavorful glaze will help to enhance the taste of the eggplant. Some popular glazes for eggplant include a mixture of olive oil, garlic, and herbs; a mixture of soy sauce, honey, and rice vinegar; or a mixture of balsamic vinegar, brown sugar, and Dijon mustard.

Conclusion:

Eggplant is a versatile vegetable that can be cooked in a variety of ways. Whether you're grilling, roasting, or frying eggplant, there are a few tips you can follow to ensure that it turns out delicious. By choosing the right eggplant, cutting it properly, salting it, using a high heat, and not overcrowding the pan, you can create flavorful and tender eggplant dishes that everyone will enjoy.