Lazy Grilled Eggplant Chinese-Korean Inspired

Note 1: So source of inspiration is <https://steamykitchen.com/30476-chinese-eggplant-recipe-spicy-garlic-sauce.html> and <http://www.kimchimom.com/korean-style-steamed-eggplant-and-my-individual-medley/>. Perhaps, it is more Chinese than Korean.

Note 2: The recipe calls for a Chinese Black Vinegar. God knows what is that so... Chinkiang Vinegar it is. 

Note 3: Why I use Carotino oil? It is delicious! Also, the charred colour on your grilled eggplants is amazing! If you don't have it? Don't lose your mind, just use regular oil. Don't have oil as well? Damn, then just grill it dry. I don't care. You're the one eating it. 

Ingredients:

3 small eggplants (or 2 medium ones)

1 large garlic clove

2 slice of ginger

2 tablespoon minced yellow onion

1 bird's eye red chili

1/2 large green chili

1 tbsp soy sauce

1 tbsp chinkiang vinegar

1/2 tsp sugar

2 tbsp water

Carotino oil (to grill eggplant)

Spring onion (to garnish)

 

Steps:

1. Slice eggplants to 1/2 or 1 inch thick. Drizzle some carotino oil on the non-stick fry pan. Grill eggplants on low - medium heat for a minute or so, or until deliciously golden brown. Set aside on a serving plate.

2. Mince garlic and ginger finely. Set aside.

3. Mince a part of yellow onion to yield 2 tablespoon. Dice coarsely red and green chili. Set aside. 

4. In a different bowl, mix minced yellow onion, diced red chili, diced green chili, soy sauce, chinkiang vinegar, sugar, and water until well combined.

4. Sautee minced garlic and ginger until blooming and aromatic. You can use normal vegetable oil for this. Pour the remaining sauce and stir fry with the aromatics until well combined but not until dry.

5. Remove from heat and pour the sauce evenly onto the grilled eggplant slices. Garnish with spring onion. Serve.