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Pan-grilled Eggplant with Calamansi Chili Sauce
Recipe by
Connie Veneracion
Sweet, 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.
Prep Time
5
minutes
mins
Cook Time
7
minutes
mins
Total Time
12
minutes
mins
Course
Side Dish
Cuisine
Asian
Servings
1
person
Print Recipe
Ingredients
1x
2x
3x
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
Keyword
Eggplants