Grilled Eggplant & Bok Choy w/ Korean BBQ Sauce

Where did the summer go? I can’t believe I started school last week, all of three classes… I am taking ceramics for non-majors, photography for non-majors and advertising campaigns; rough I know. Between working and classes, I have hardly had any free time. I wanted to post this recipe before August was over because August is Colorado Proud month and the ingredients in the recipe are all from local organic Colorado Farms. Even more exciting news, my recipes are now being indexed on the Door to Door Organics website! Door to Door Organics is a great program in Colorado that delivers boxes of organic food to your doorstep. Their website then has a recipe collection that will find recipes customized for you, based off your box. It is a really cool idea and helps people eat healthy, locally and organically. They are allowing me to give you a 40% discount off their boxes if you are interested too! Just go to their site and enter “savourthesenses” as the code. The program is offered in Colorado, Kansas City, Chicago and Michigan.

My box last week had all sorts of delicious things, including bok choy, eggplant, kale, shallots, tomatoes, lettuce and a cucumber. I decided to use the bok choy and eggplant to make a tasty Asian dish. This Korean barbecue sauce is delicious. It has a hint of spice mixed with sweetness. This barbecue sauce is very thin and works as a sauce for stir-fries as well.

Grilled Eggplant & Bok Choy w/ Korean BBQ Sauce

This thin Korean barbecue sauce has a hint of spice mixed with sweetness and works as a great sauce for stir-fries as well!

4.94 from 16 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Dinner

Cuisine Asian, Korean

Servings 4

Calories 501 kcal

Ingredients

  

1x2x3x

• 4 tbsp olive oil
• 2 garlic cloves minced
• 1 small serrano chile with seeds minced
• 1/3 cup soy sauce
• 1/4 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

Instructions

 

• In a medium saucepan, heat 1 tbsp olive oil over medium heat and sauté the garlic and serrano until soft (about 3 minutes).
• Add the soy sauce, brown sugar, vinegar and water and bring to a boil, stirring frequently.
• Reduce the heat to low, add the sesame oil and stir to combine. Set aside and keep warm.
• Heat the grill to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
• Grill the eggplant until soft (about 3-4 minutes per side).
• 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).
• Chop the eggplant into bite-sized pieces, then combine with the bok choy.
• Serve over rice with extra barbecue sauce and chicken (if desired).

Nutrition

Calories: 501kcalCarbohydrates: 49gProtein: 31gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 60mgSodium: 1424mgPotassium: 1087mgFiber: 6gSugar: 20gVitamin A: 9498IUVitamin C: 99mgCalcium: 273mgIron: 4mg

Keyword bbq, bok choy, brown sugar, eggplant, grilled, soy sauce

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Disclaimer: I received a free box of vegetables for this post.

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