Fire Roasted Eggplant with Garlic Vinegar Sauce

This fire roasted eggplant recipe evokes kitchen creativity with a sauce that melds savory, sweet, sour, and garlicky flavors together with a rich and buttery texture. This recipe teaches you how to roast eggplant on a gas stove and create a one-bowl meal in no time! {Vegan}

Peeled roasted eggplant with soba noodles

I recently read a fantastic new cookbook called How to Dress an Egg, written by Ned Baldwin and Peter Kaminsky. The book showcases one ingredient and one method of cooking per chapter and then gives you delicious recipes for using that ingredient in your meals. You’ll find things like how to best roast a chicken or make perfect poached cod. I love it because it encourages improvisation and creativity in the kitchen while focusing on those key ingredients.

Fire roasted eggplant with garlic sauce

Making smoky eggplant without a grill

Using the book as inspiration, I decided to make fire roasted eggplant. Since I moved to New York from Austin, I’ve been missing the smokiness created by charcoal grilling. Without a grill, I put the eggplant directly on my gas stove and the results were perfect. It takes just six minutes to cook an entire Asian eggplant and there’s no oil needed. 

Once done, you simply need to remove the charred skin from the eggplant and it’s ready to serve. The fire roasted eggplant that I made came out with a smoky flavor and a buttery texture inside that wasn’t mushy. You’re going to love it! 

Roast eggplant on a gas stove
Fire roasted eggplant
Eggplant served with soba noodles and garlic sauce

Easy cleanup

If you’re afraid it’s gonna make a mess on the stove, rest assured that it’s very easy to clean up. Eggplant has a quite dry interior, so roasting it won’t cause drippings to leak everywhere. There will be some ashy residue on your stove, but it can be easily wiped clean with a damp paper towel.

How to serve fire roasted eggplant

The cookbook comes with a few delicious-looking recipes on how to use the fire roasted eggplant, but I decided to throw together a dish using my limited pantry ingredients.

I made a simple garlic vinegar sauce to serve with it that is savory, sweet, sour, and fragrant all at once. It really just hits on every flavor craving you might have and unites them harmoniously.

If you wish to make it a meal, I recommend serving it with noodles for a one-bowl dish that’s healthy and delicious. I used soba noodles and served it cold for the warm weather. But you can use your favorite thin noodles and serve it whichever way you like. You can eat this hot or cold. I can’t decide which way I like it best. This fire roasted eggplant is truly one of my new favorite ways to cook with eggplant now!

Fire roasted eggplant close up

Other sauce options

You can use the sauces from these recipes to serve with the fire roasted eggplant.

Serve the eggplant with these recipes

You can also serve the fired roasted eggplant with these recipes to make a full meal.

Easy eggplant noodles

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This fire roasted eggplant recipe evokes kitchen creativity with a sauce that melds savory, sweet, sour, and garlicky flavors together with a rich and buttery texture. This recipe teaches you how to roast eggplant on a gas stove and create a one-bowl meal in no time! {Vegan}

Fire Roasted Eggplant with Garlic Vinegar Sauce

This fire roasted eggplant recipe evokes kitchen creativity with a sauce that melds savory, sweet, sour, and garlicky flavors together with a rich and buttery texture. This recipe teaches you how to roast eggplant on a gas stove and create a one-bowl meal in no time! {Vegan}
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Course: Main, Side
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 to 4 servings
Calories: 65kcal
Author: Maggie Zhu

Ingredients

  • 1 lb (450 g) Chinese long eggplant (or 2 to 3 small eggplants)

Sauce (*Footnote 1)

Serving options

  • Boiled soba noodles (or other type of thin noodles)
  • Steamed rice

Instructions

  • Place the eggplant(s) on a grill over high heat or cook directly on a gas burner turned to medium-high (*Footnote 2). Turn the eggplant from time to time using a pair of tongs, every 30 seconds or so, to char on all sides. When the eggplant is done, the skin will typically have turned darker purple or even black, and it will puff up and then collapse a bit. To test the doneness, gently squeeze it using your tongs to make sure it’s soft throughout. Transfer the cooked eggplant to a large plate and let it cool enough to handle. Gently peel the eggplant and discard the skin. If there’s little flecks of burned skin left here and there, that’s fine.
  • Whisk the sauce ingredients together in a small bowl.
  • (Optional) If serving with noodles, boil the noodles according to the package instructions. Drain and set aside.
  • To serve, pour half of the sauce onto the eggplant and serve it with the rest of the sauce on the side. Place the eggplant onto the noodles (if using) and pour on more sauce if needed. Enjoy warm or at room temperature as a cold dish.

Notes

  1. Double the amount of sauce if you wish to serve the eggplant with boiled noodles.
  2. You can roast two eggplants at a time by placing them on opposite sides of the burner.

Nutrition

Serving: 1serving | Calories: 65kcal | Carbohydrates: 14.4g | Protein: 1.6g | Fat: 0.3g | Sodium: 342mg | Potassium: 302mg | Fiber: 4.1g | Sugar: 9.5g | Calcium: 20mg | Iron: 1mg

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Other delicious eggplant recipes

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.

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