Grilled Eggplant & Bok Choy w/ Korean BBQ Sauce
Recipe type: Stir-Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 small serrano chile with seeds (minced)
  • ⅓ cup soy sauce
  • ¼ cup brown sugar (packed)
  • 3 tbsp rice vinegar (or apple cider vinegar)
  • 3 tbsp water
  • 1 tbsp sesame oil
  • 1 large head of bok choy (washed and leaves separated)
  • 1 large eggplant (thinly sliced)
  • salt and pepper (to taste)
  • 2 green onions (chopped)
  • 2 cups cooked rice
  • 2 cooked chicken breasts (optional)
  1. In a medium saucepan, heat 1 tbsp olive oil over medium heat and sauté the garlic and serrano until soft (about 3 minutes).
  2. Add the soy sauce, brown sugar, vinegar and water and bring to a boil, stirring frequently.
  3. Reduce the heat to low, add the sesame oil and stir to combine. Set aside and keep warm.
  4. Heat the grill to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
  5. Grill the eggplant until soft (about 3-4 minutes per side).
  6. Meanwhile, heat 1 tbsp olive oil over medium heat in a large sauté pan. Add the bok choy and 2 tbsp of the barbecue sauce. Stir-fry until wilted (about 3 minutes).
  7. Chop the eggplant into bite-sized pieces, then combine with the bok choy.
  8. Serve over rice with extra barbecue sauce and chicken (if desired).
Recipe by Savour the Senses at