Grilled Chinese Eggplant Steaks with Zhong Sauce
Thomas J. Story
Umami-packed Zhong sauce is the sweet and spicy secret to this luxurious grilled eggplant dish that gets just the right amount of char from a hot grill.
This recipe, and others like it, can be found in the article “Spicy Sichuan-Style Grilling Recipes from the Queen of Chili Crisp.”
How to Make It
1
Cut eggplants in half lengthwise. Cut into 4-inch-long steaks on a bias.
2
Make the Zhong Stir-Fry Sauce: In a large bowl, combine Zhong sauce, white miso, sesame oil, garlic, ginger, soy sauce, and black vinegar.
3
In a large mixing bowl, combine eggplant with half of the Zhong Stir Fry Sauce and toss to coat.
4
Heat a grill to medium high heat. Grill eggplants for 5-7 minutes on one side. Flip eggplant steaks over and cook for another 5-7 minutes until tender and cooked through. Garnish with scallion and toasted sesame.
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Ingredients
2 ½ lbs Japanese eggplant, approximately 8 eggplants
3 tbsp white miso
2 tbsp sesame oil
2 tsp chopped garlic
2 tsp chopped ginger
¼ cup soy sauce
1 tbsp black vinegar
½ cup thinly sliced scallions
2 tbsp toasted sesame seeds
Directions
1
Cut eggplants in half lengthwise. Cut into 4-inch-long steaks on a bias.
2
Make the Zhong Stir-Fry Sauce: In a large bowl, combine Zhong sauce, white miso, sesame oil, garlic, ginger, soy sauce, and black vinegar.
3
In a large mixing bowl, combine eggplant with half of the Zhong Stir Fry Sauce and toss to coat.
4
Heat a grill to medium high heat. Grill eggplants for 5-7 minutes on one side. Flip eggplant steaks over and cook for another 5-7 minutes until tender and cooked through. Garnish with scallion and toasted sesame.
We only recommend things we love. If you buy something through our site, we might earn a commission.
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