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
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  • 1/4  cup 
  • 1   tablespoon 
    plus 1 teaspoon sugar
  • 1/4  cup 
    plus 2 tablespoons finely grated fresh ginger
  • 1/4  cup 
    unseasoned rice vinegar
  • 1   teaspoon 
    Asian sesame oil
  • 1/2  cup 
    vegetable oil, plus more for brushing
  • 8   
    Asian eggplants, sliced lengthwise, then cut on the diagonal into 2-inch pieces and scored (2-1/2 pounds)
    Purple basil (optional), for garnish
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.
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.
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.

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