The Recipe:

Sweet & Spicy Grilled Chinese Eggplant

By:  Ari  Bendersky  Abe's Market Contributor  May 2nd, 2014

Grilling isn't just about meat. Case in point: this beautiful purple sweet and spicy Chinese eggplant. Yes, Chinese. The long, thinner version of the fat American eggplant. It's better for this recipe and grills up more evenly. Dipping it in the Sauce Goddess' Sweet & Spicy Grill Glaze offers sweetness through brown sugar and a bit of cayenne punch. And it's gluten free. Try it, won't you?

Sweet & Spicy Grilled Chinese Eggplant Recipe



  1. Slice the eggplant across into 1 inch thick slices. Leave the skin on for a beautiful colorful appearance.
  2. Dip lightly in olive oil and place on the grill, grill pan or non-stick skillet.
  3. Cook over medium low heat for 5 minutes. Flip once, cook another 5 minutes. Eggplant should still be slightly firm, not mushy.
  4. Dip in Sweet & Spicy Grill Glaze and return to the pan or grill. Flip and dip again until done. Eggplant should be soft and Grill Glaze should be dark and caramelized.
  5. Chop into small size pieces and pour over remaining Grill Glaze.


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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