Pan-grilled eggplant with kalamansi-chili sauce

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Author Connie Veneracion


  • 1/2 teaspoon rock salt
  • 1 tablespoon kalamansi juice
  • 1 bird's eye chili sliced
  • 1/8 teaspoon grated ginger
  • 1/8 teaspoon minced garlic
  • 1 to 2 teaspoons sugar
  • 1 eggplant
  • 1 tablespoon palm oil


  • Make the sauce by mixing together the salt, kalamansi juice, chili, ginger, garlic and sugar with about four tablespoonfuls of water.
  • Cut off and discard the top end of the eggplant. Split lengthwise then cut into half inch slices. Toss with the palm oil.
  • Heat a non-stick pan. Arrange the eggplant slices, cut side down, in a single layer. Cook over medium-high heat for about two minutes or until nicely browned. Flip the eggplant slices over and cook for another two minutes.
  • Flip the eggplant slices again. Pour in the prepared sauce. Boil gently for a minute. Turn the eggplant slices one last time. Boil for another minute.
  • Transfer the cooked eggplant slices to a plate. Drizzle any remaining sauce over it.