Pan-grilled Eggplant with Calamansi Chili Sauce
Recipe bySweet, spicy and salty with the incomparable rich flavor of fermented fish sauce, this eggplant dish can be served as a side to meat, poultry or seafood, or as a main dish for non-meat eaters.
Ingredients
- 1 tablespoon fish sauce
- 1 tablespoon kalamansi juice
- 1 bird's eye chili thinly sliced
- ⅛ teaspoon grated ginger
- ⅛ teaspoon minced garlic
- 1 tablespoon sugar
- 1 eggplant
- 1 tablespoon palm oil
Instructions
- Make the sauce by mixing together the fish sauce, kalamansi juice, chili, ginger, garlic and sugar with about four tablespoonfuls of water.
- Cut off and discard the top end of the eggplant. Split lengthwise then cut into half inch slices. Toss with the palm oil.
- Heat a non-stick pan.
- Arrange the eggplant slices, cut side down, in a single layer.
- Cook over medium-high heat for about two minutes or until nicely browned.
- Flip the eggplant slices over and cook for another two minutes.
- Flip the eggplant slices again. Pour in the prepared sauce. Boil gently for a minute.
- Turn the eggplant slices one last time. Boil for another minute.
- Transfer the cooked eggplant slices to a plate. Drizzle any remaining sauce over them.
Notes
Updated from a recipe originally published in February 28, 2016