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.


John Kernick

by 1  person


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Servings: 8
Prep Time: 40 mins
Total Time: 40 mins
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Ingredients
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    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

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

1.
The ginger sauce can be made up to 6 hours ahead and kept at room temperature.
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