Thai Sweet Chili Eggplant

5 from 1 vote

Thai Sweet Chili Eggplant turns tender roasted Japanese eggplant into an irresistible side dish with a sticky glaze of Thai sweet chili sauce, soy sauce, garlic, rice vinegar, and a touch of Sriracha. Finished with fresh scallions, it's the perfect balance of sweet, savory, tangy, and just a little spicy.

Prep Time10

Cook Time30

Total Time40

Course: Side Dishes - Vegetables

Cuisine: Korean

Diet: Vegetarian

Servings:

Author: Carol Borchardt

Equipment

Ingredients

3-4 large Japanese eggplants (1 1/2 - 2 pounds) sliced diagonally into 1/2-inch thick slices
1/4 cup canola, vegetable or avocado oil
1/2 cup Thai sweet chili sauce
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon Sriracha hot sauce
3 cloves garlic
2 scallions white and light green part only, thinly sliced diagonally

Instructions

Preheat oven to 400 degrees.
Brush both sides of the eggplant slices with the canola, vegetable, or avocado oil.
Place on a rimmed sheet pan lined with non-stick aluminum foil.
Bake the eggplant slices for 15-20 minutes, or until they can be easily pierced with a paring knife.
In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, Sriracha, and garlic.
Place an oven rack 9-10 inches below the broiler element and preheat the broiler.
Brush one side of the eggplant with half the glaze.
Place under the broiler for 2 minutes.
Turn the eggplant slices over, brush with the remaining glaze and broil for another 3 minutes.
Garnish with scallions. Serve immediately.

Notes

SUBSTITUTIONS:

If you can't find Japanese eggplant, regular globe eggplant will work as well.
You can substitute tamari (regular or wheat-free) or coconut aminos.
If you don't have or don't wish to purchase rice vinegar, use half distilled white vinegar or white wine vinegar and half water.

TIPS:

Cut the slices evenly. Aim for about 1/2-inch thick slices so they roast at the same rate. I like to slice them diagonally for a more attractive presentation.
Eggplant acts like a sponge, so you don't want to skimp on the oil, but you don't want to saturate it either.
Don't crowd the eggplant. Arrange the slices in a single layer without overlapping so they roast instead of steam.
You are looking for a bit of caramelization under the broiler; however, food can easily burn, especially anything with sugar. Keep an eye on it, as all ovens vary.

MAKE AHEAD:

Roast the eggplant as directed, let it cool, then refrigerate it.
Mix up the glaze and refrigerate.
When ready to serve, preheat the broiler, glaze, and broil as directed.

Nutrition