Grilled spicy egplant. Drizzle with lime juice; sprinkle with Cajun seasoning. Heat the oil in a small saucepan over medium heat. Remove from the heat and whisk in the hoisin, vinegar and soy.
Korean Grilled Eggplant banchan is a delicious way to cook eggplant. To be honest, I am not the biggest fan of eggplant. I think its because of the tough skin and the spongy texture. You can have Grilled spicy egplant using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Grilled spicy egplant
- You need 2 of egplant 250 gr.
- It’s of Lemon.
- It’s of Onion.
- It’s of Chilli.
- You need of Salt.
- Prepare of Black pepper.
- You need of Coconut oil.
- Prepare of Lemongrass.
But in college, I tasted this banchan at a Korean restaurant in LA and it made me reconsider. Skip to Recipe The marinade was on point – salty, slightly spicy and tangy. Sprinkle evenly with remaining spice mixture, pressing to adhere. Place eggplant on a platter; cool to room temperature.
Grilled spicy egplant instructions
- Chopping chili, onion and lemongrass. Mix together with lemon juice..
- Hit coconut oil. And add to spices..
- Grilled the egplant till cooked with butter. And add spices on top..
Combine sauce ingredients in a small bowl; mix well. Sweet & Spicy Grilled Eggplant is the latest result of my quest. It's definitely become a favorite at our house—so much so that I served it when my mother-in-law came to visit. You might also like my spicy grilled Thai-Style Vegan Kebab recipe. How to Make Grilled Eggplant – Sweet & Spicy.