Thai Sweet Chili Eggplant
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Thai Sweet Chili Eggplant turns tender roasted Japanese eggplant into an irresistible side dish with a sticky glaze of Thai sweet chili sauce, soy sauce, garlic, rice vinegar, and a touch of Sriracha. Finished with fresh scallions, this Thai eggplant is the perfect balance of sweet, savory, tangy, and just a little spicy.
Why This Recipe is a Keeper!
With bold Thai-inspired flavors and a handful of simple ingredients, this glazed eggplant is an easy side dish that’s as impressive as it is delicious.
Roasting transforms the eggplant until it’s meltingly tender, while a sweet, spicy, and garlicky Thai chili glaze caramelizes beautifully after a quick stint under the broiler.
This Thai eggplant recipe:
- Has big flavor from simple ingredients! Thai sweet chili sauce, soy sauce, garlic, rice vinegar, and Sriracha create a glaze that’s sweet, savory, tangy, and just a little spicy.
- Quick and easy! A handful of pantry ingredients and about 30 minutes are all you need.
- Versatile! Serve it as a side dish with Thai-inspired chicken, pork, beef, fish, tofu, or spoon it over rice for a light meatless meal.
- Delivers restaurant-quality results. The glossy glaze and caramelized eggplant make this dish look and taste like something from your favorite Thai restaurant.
Whether you’re already an eggplant fan and looking for a new way to enjoy it or you’re an eggplant skeptic, this easy Thai eggplant recipe is a flavor-packed one you’ll love!
How to Make Thai Sweet Chili Eggplant:
Recipe Ingredients:
Here’s everything you’ll need to make this Thai eggplant recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Japanese Eggplant: Japanese eggplants are long and slender with thin, deep purple skin and a mild, slightly sweet flavor. Look for them at international markets. If you can’t find Japanese eggplant, regular globe eggplant will work as well.
- Cooking Oil: Use a neutral oil such as canola, vegetable, avocado, or grapeseed to roast the eggplant.
- Sweet Chili Sauce: Thai sweet chili sauce, known as nam chim kai in Thailand, is a popular Asian condiment with a balance of sweet, spicy, and tangy flavors. It’s readily available in the international aisle of most grocery stores.
- Soy Sauce: I prefer to use low-sodium soy sauce in my cooking, especially when other ingredients are already high in sodium (like sweet chili sauce and Sriracha). Kikkoman is my favorite brand. You can substitute tamari (regular or wheat-free) or coconut aminos.
- Rice Vinegar: Rice vinegar is milder and less acidic than distilled white vinegar or grape-based vinegars such as white wine vinegar. Use plain, unseasoned rice vinegar. If you don’t have or don’t wish to purchase rice vinegar, use half distilled white vinegar or white wine vinegar and half water.
- Sriracha: Adds just a little more heat. Omit if you’re spice-sensitive or add more if you like more spice.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 400 degrees.
- Brush both sides of the eggplant slices with the canola, vegetable, avocado, or grapeseed oil. Place on a rimmed sheet pan lined with non-stick aluminum foil.
- Bake the eggplant slices for 15 to 20 minutes, or until they can be easily pierced with a paring knife.
- In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, Sriracha, and garlic. Place an oven rack 9 to 10 inches below the broiler element and preheat the broiler. Brush one side of the eggplant with half the glaze.
- Place under the broiler for 2 minutes. Turn the eggplant slices over, brush with the remaining glaze, and broil for another 3 minutes. Garnish with scallions. Serve immediately.
Chef Tips and Tricks:
- Cut the slices evenly. Aim for about 1/2-inch thick slices so they roast at the same rate. I like to slice them diagonally for a more attractive presentation.
- Eggplant acts like a sponge, so you don’t want to skimp, but you don’t want to soak it.
- Don’t crowd the eggplant. Arrange the slices in a single layer without overlapping so they roast instead of steam.
- Watch the broiler closely. The glaze caramelizes quickly and can go from beautifully browned to burned in less than a minute.
Recipe FAQs:
Yes, definitely. You may need to roast the eggplant longer unless you’re using small globe eggplant.
No, the skin on Japanese eggplant is thinner than that of regular globe eggplant. Also, that purple skin is loaded with antioxidants, so if you’re not opposed to leaving it on, do so for the health benefits.
Yes, roast the eggplant as directed, let it cool, then refrigerate it. Mix up the glaze and refrigerate. When ready to serve, preheat the broiler, glaze, and broil as directed.
Serve with:
More great Eggplant recipes!
Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.
Thai Sweet Chili Eggplant
Ingredients
- 3-4 large Japanese eggplants, (1 1/2 – 2 pounds) sliced diagonally into 1/2-inch thick slices
- 1/4 cup canola, vegetable or avocado oil
- 1/2 cup Thai sweet chili sauce
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon Sriracha hot sauce
- 3 cloves garlic
- 2 scallions, white and light green part only, thinly sliced diagonally
Instructions
- Preheat oven to 400 degrees.
- Brush both sides of the eggplant slices with the canola, vegetable, or avocado oil.
- Place on a rimmed sheet pan lined with non-stick aluminum foil.
- Bake the eggplant slices for 15-20 minutes, or until they can be easily pierced with a paring knife.
- In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, Sriracha, and garlic.
- Place an oven rack 9-10 inches below the broiler element and preheat the broiler.
- Brush one side of the eggplant with half the glaze.
- Place under the broiler for 2 minutes.
- Turn the eggplant slices over, brush with the remaining glaze and broil for another 3 minutes.
- Garnish with scallions. Serve immediately.
Notes
- If you can’t find Japanese eggplant, regular globe eggplant will work as well.
- You can substitute tamari (regular or wheat-free) or coconut aminos.
- If you don’t have or don’t wish to purchase rice vinegar, use half distilled white vinegar or white wine vinegar and half water.
- Cut the slices evenly. Aim for about 1/2-inch thick slices so they roast at the same rate. I like to slice them diagonally for a more attractive presentation.
- Eggplant acts like a sponge, so you don’t want to skimp on the oil, but you don’t want to saturate it either.
- Don’t crowd the eggplant. Arrange the slices in a single layer without overlapping so they roast instead of steam.
- You are looking for a bit of caramelization under the broiler; however, food can easily burn, especially anything with sugar. Keep an eye on it, as all ovens vary.
- Roast the eggplant as directed, let it cool, then refrigerate it.
- Mix up the glaze and refrigerate.
- When ready to serve, preheat the broiler, glaze, and broil as directed.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Sounds delicious!
Hi, Vera, Thanks so much and hope you’ll give it a try! Let me know how it goes!!