Grilled Eggplant Steaks with Spicy Hoisin and Balsamic Glaze

Grilled Eggplant Steaks with Spicy Hoisin and Balsamic Glaze

These simple grilled eggplant steaks were delicious. Cooking them on the grill enhanced their natural nutty flavor, and the spicy, tangy sauce made for a flavorful meal. The steaks cook up quickly and easily on the grill or inside on your grill pan. If you love eggplant, this is a recipe you’ll want to try.

Eggplant has a beautiful meaty taste and texture to it. Leftovers would make a great substitution for meat in burgers and wraps.

The steaks are soft, but meaty and taste great with a serving of brown rice. I really enjoyed the sauce, and used it on my rice as well.

Ingredients:

  • 2 medium eggplants (sliced lengthwise)
  • Cooking spray
  • Salt
  • Sesame seeds and sliced scallions for garnish

Ingredients for the sauce:

  • 1/4 cup soy sauce
  • 1/2 cup balsamic vinegar
  • 3 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1 tablespoon garlic chili past
  • 3 tablespoons hoisin sauce
  • 4-5 thin sliced scallions
  • 1 tablespoon neutral flavored oil

Sauce:

Sauce recipe yields approximately 1 cup of sauce – Serving size is 2 tablespoons

Calories: 52 - Carbs: 8g - Fat: 2g - Protein: 1g - Sugar: 355g - Fiber: 0g

Eggplant:

Recipe serves 8 – Serving size is 2 slices

(2 sliced eggplants will yield about 16 slices)

Calories: 43 - Carbs: 7g - Fat: 2g - Protein: 1g - Sugar: 2g - Fiber: 4g

Directions for the eggplant:

  • Cut off top and bottom of eggplant
  • Slice eggplant lengthwise into 1/4 inch slices
  • Spread in a single layer on a cutting board and sprinkle lightly with salt
  • Allow to sit for 20 minutes
  • Heat grill or grill pan to medium heat, and lightly brush with oil
  • Wipe eggplant slices with a paper towel to remove excess moisture
  • Grill steaks 4 minutes on the first side and 3 minutes on the second

FOR THE SAUCE:

  • Heat vegetable oil on medium heat in a small sauce pan
  • Add sliced scallions and fry for 1 minute
  • Add remaining ingredients and stir to combine
  • Simmer on low for 10-15 minutes or until sauce reduces and thickens enough to coat a spoon
Top eggplant with some of the sauce, and garnish with sesame seeds and sliced scallions.

Grilling Tip: For pretty grill marks, place your eggplant steaks on the diagonal, and only turn once. Be sure to not disturb the steaks before they are ready to turn.

Share This

3 comments

  1. Pingback: HGT Rewind – January 2012 | Happygoodtime

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>