Grilled Baby Eggplants with Korean Barbecue Sauce

by on August 14, 2007
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Blame my husband. Normally I wouldn’t post back-to-back eggplant recipes, but while visiting his family in New Orleans, D took a shopping trip to the Hong Kong Market and brought home the last thing we needed, more eggplant. But he knows how much I love baby eggplants, so he and E couldn’t resist buying them for me, even though we’re up to our ears in their longer, thinner Japanese cousins.

Double Eggplant

They also couldn’t pass up the opportunity to bring home this cute double eggplant. They know me so well that they assumed I’d want to take photos of it, which of course I did, before reluctantly cutting it apart.

But what to do with the eggplants? They’d brought home a whole bag of them, in sizes that ranged from smaller than a golf ball to almost as big as my fist. I knew that I needed to watch them individually as they cooked so that I could remove the little ones before they got overdone while letting the big ones cook longer. And somewhere along the line I got these visions of grill marks dancing in my head, which was really inconvenient with the temperature outside at 104.

So against all sense and reason, we started the charcoal and prepared the grill. Earlier in the day, I made the Korean barbecue sauce, marinated some sliced tofu, and made Mung-Bean Salad from D’s other major Hong Kong Market purchase. It was ridiculously hot over that grill, turning eggplants and tofu every minute or so to prevent them from burning. And I will not lie to you. By the end I was hot, smoky, tired, and cranky as hell and wished I’d just roasted them in the oven. But as we sat down to eat in the lovely air conditioning, it seemed almost worth it to savor the smoky flavor that you can get only from grilling. That doesn’t mean I’ll be doing it again any time soon!

Grilled Baby Eggplants with Korean Barbecue Sauce

Grilled Baby Eggplants with Korean Barbecue Sauce

Tis the season to grill eggplant! If you’re looking for more recipes, check out Kalyn’s Spicy Grilled Eggplant with Red Pepper, Parsley, and Mint. As an added bonus, she has links to 10 more grilled eggplant recipes from other bloggers.

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{ 4 comments… read them below or add one }

1 Jon Cianci April 16, 2010 at 11:17 am

I think this is the recipe? Am I right??


2 Laina April 17, 2010 at 2:15 pm

I’m guesssing this is the recipe because you love eggplant. 🙂


3 Starlet August 18, 2010 at 9:36 pm

Thank you so much for this recipe. I happened to have Korean left over and bunch of eggplant, this is perfect, super easy, and a big hit!


4 rocketandrosesvegankitchen March 2, 2011 at 3:43 pm

I made this today…with a couple of changes. Firstly I slices the eggplants and sliced four slices of tofu. I brushed these with a tiny bit of oil and then cooked them on my griddle pan. I served it over brown rice. I’ve taken some photos and they are on my blog with a review of the recipe.

I really enjoyed this recipe always…thanks..


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