Grilled Asian Eggplant with Ginger Sauce
Recipe from Food & Wine

Marcia Kiesel likes dressing up tender Asian eggplant with a vibrant fresh-ginger sauce that would also be wonderful with steamed fish or poached chicken.


Grilled Asian Eggplant with Ginger Sauce
John Kernick

by 1  person

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Servings: 8
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Asian Cuisine, Dinner, Eggplant, Grilled Eggplant, Grilling, Healthy Cooking, Quick and Easy, Seasonal, Summer, Vegetables, Vegetarian, Vegetarian Eggplant
 
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Ingredients
  • 1/4  cup
    water
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  • 1  tablespoon
    plus 1 teaspoon sugar
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  • 1/4  cup
    plus 2 tablespoons finely grated fresh ginger
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  • 1/4  cup
    unseasoned rice vinegar
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  • 1  teaspoon
    Asian sesame oil
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  • 1/2  cup
    vegetable oil, plus more for brushing
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  •  
    Salt
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  • 8 
    Asian eggplants, sliced lengthwise, then cut on the diagonal into 2-inch pieces and scored (2 1/2 pounds)
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  •  
    Purple basil (optional), for garnish
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Directions
1.
In a heatproof glass bowl, combine the water and sugar and microwave at high power for 10 seconds, until the sugar is dissolved. Add the grated ginger, vinegar, sesame oil and the 1/2 cup of vegetable oil and season with salt.
2.
Set a large steamer basket in a large saucepan, add 1/2 inch of water and bring to a boil over moderately high heat. Steam the eggplant in batches, cut side down, until just tender, about 4 minutes.
3.
Heat a grill pan. Lightly brush the eggplant all over with vegetable oil. Grill over high heat until grill marks appear, about 30 seconds per side, then transfer to a serving platter. Spoon the ginger sauce over the eggplant. Garnish with the purple basil (if using) and serve at once.

MAKE AHEAD
The ginger sauce can be made up to 6 hours ahead and kept at room temperature.
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