Chile-Glazed Eggplant with Sunflower Seed Gremolata

This sweet, salty, spicy eggplant is one seriously complex and satisfying dish thanks to a tangy gochujang tomato sauce and sunflower seed gremolata that adds intriguing textural interest and pops of flavor. Pan-searing the eggplant results in buttery and tender flesh that still retains a good meatiness instead of turning to mush. And the sunflower seed gremolata — a riff on a classic Italian condiment — is crunchy and savory, with a brightness coming from the lemon zest and freshness coming from the parsley. 

What is gremolata?

Gremolata is an Italian condiment of chopped fresh parsley, lemon zest, and garlic. It’s traditionally used to garnish osso buco, the classic Milanese dish of veal shanks braised in red wine. There, it lends bright freshness to the rich dish, and it can be used elsewhere, from pasta to pot roast. 

Notes from the Food & Wine Test Kitchen

Make sure to cut the crosshatch pattern into the eggplant at least 1/4 inch deep and up to 1/2 inch deep. It allows for a nice presentation and lets the eggplant cook more evenly. And don’t skip salting the eggplant: This one step essentially reduces your cooking time and helps the vegetable cook more evenly.

Suggested pairing

Try this inventive eggplant dish with a creamy white from the south of France, such as Domaine de Fondrèche Blanc.

Make ahead

The sunflower seeds can be fried up to two days ahead. Quickly microwave them for 30 seconds before using to warm them through. 

You can also partially fry the eggplant and make the sauce separately up to two days ahead. When you’re ready to eat, cook the eggplant per recipe directions.