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Grilled Eggplant with Chiles

Prep Time:30 Minutes
Cook Time:15 Minutes

Nutritional Information

Eggplants are a perfect match for grilling and a little spice.


  • 1 red chiles, such as cayenne, Fresno, or jalapeño
  • 1 Tbsp. honey
  • Pinch of kosher salt
  • 1 large eggplant
  • 3 Tbsp. extra-virgin olive oil, divided
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 1/2 cup basil leaves, plus more for serving
  • 2 Tbsp. unseasoned rice vinegar
  • 2 teaspoons tamari or soy sauce


  • 1. Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.
  • 2. Slice eggplants crosswise into 3" pieces, then quarter lengthwise. Grill eggplant on cast iron grate at 450ºF tossing occasionally, until browned and crisp-tender, about 6–8 minutes. Transfer to a plate.
  • 3. Heat remaining 1 Tbsp. oil in a skillet. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add ½ cup basil leaves and toss until wilted, 2–3 minutes.
  • 4. Stir vinegar and tamari into chile mixture. Add eggplant to skillet and half of the sauce. Cook, tossing often, until eggplant is tender, 1–2 minutes more. Season with salt if needed.
  • 5. Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828