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