Charred Eggplant with Crispy Garlic & Chile Oil
Ingredients
- 1½ lbeggplant (globe or Italian)
- 8 clovesgarlic
- ¾ teaspoondried red chile flakes
- ⅓ cupolive oil
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonhoney
- 3 wholescallion
- 1 tablespoonsesame seeds
Prep
- 01
Slice 1 garlic bulb into thin slices (about 8 cloves total).
- 02
Slice the eggplant crosswise into 1/2-inch-thick rounds.
- 03
Slice 3 scallions into 1-inch pieces on the bias.
Method
- 01
Heat 2 tablespoons olive oil in a large cast-iron skillet or heavy pan over medium-high heat until shimmering.
- 02
Add the garlic slices and red chile flakes, stirring constantly for 1 to 2 minutes until fragrant and the garlic edges turn light golden. Transfer to a small bowl and set aside (the garlic will crisp as it cools).
- 03
Add the remaining 2 tablespoons oil to the pan. Working in batches if needed, arrange eggplant slices in a single layer and let them sit undisturbed for 3 to 4 minutes until deeply charred on the bottom. Flip, char the other side for 2 to 3 minutes, then transfer to a serving platter. Repeat with remaining eggplant.
- 04
In a small bowl, whisk together soy sauce, rice vinegar, and honey.
- 05
Pour the soy-vinegar mixture over the warm eggplant, then drizzle with the garlic-chile oil (including all the crispy garlic bits). Scatter scallions and sesame seeds on top. Serve warm or at room temperature.
Spice Tips
For milder heat, reduce the chile flakes to 1/2 teaspoon. For more punch, add a few pinches of cayenne pepper to the oil or drizzle with sriracha at the end. A squeeze of fresh lime juice just before serving adds brightness that cuts the richness.
This dish is equally good hot or at room temperature, making it excellent for meal prep or a make-ahead side. Serve over steamed rice to catch every drop of the chile oil.