Charred Eggplant with Chile Crisp and Garlic
Ingredients
- 1½ poundeggplant (globe or Italian variety)
- 4 tablespoonolive oil
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonhoney
- 1 teaspoonsesame oil
- 3 wholescallions
- 1 tablespoonsesame seeds
Prep
- 01
Cut eggplant into 3/4-inch cubes (about 6 cups).
- 02
Mince 6 cloves garlic.
- 03
Slice 3 scallions, keeping white and green parts separate.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 02
Add half the eggplant cubes and cook without stirring for 3-4 minutes until deeply browned on one side. Toss and cook another 2-3 minutes. Transfer to a plate. Repeat with remaining 2 tablespoons oil and eggplant cubes.
- 03
Return all eggplant to the skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 04
Whisk together soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Pour into the skillet and toss to coat. Cook for 1-2 minutes until the sauce clings to the eggplant.
- 05
Transfer to a serving plate. Top with sliced scallions and sesame seeds. Taste and adjust salt or heat as needed.
Spice Tips
For extra heat, increase red pepper flakes to 3/4 teaspoon or add a splash of sriracha to the sauce. For a milder version, reduce pepper flakes to 1/4 teaspoon. A squeeze of lime juice at the end adds brightness.
The key to great eggplant is high heat and patience—let it char before stirring. Serve as a side to steamed rice or alongside grilled chicken. Leftovers keep for 3 days refrigerated.