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Grilled Asian Eggplant With Ginger Sauce

Food.and.Wine1's picture
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. Picture Credit: John Kernick Recipe By: Marcia Kiesel For more recipes, please visit Foodandwine.com
Ingredients
  Water 1⁄4 Cup (4 tbs)
  Sugar 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Finely grated fresh ginger 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Unseasoned rice vinegar 1⁄4 Cup (4 tbs)
  Asian sesame oil 1 Teaspoon
  Vegetable oil 9 Tablespoon (Use 1 Tablespoon For Brushing)
  Salt To Taste
  Asian eggplant 2 1⁄2 Pound, sliced lengthwise, then cut on the diagonal into 2 inch pieces and scored (8 Whole)
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.

NOTES: One Serving 168 cal, 15 gm fat, 1.6 gm sat fat, 10 gm carb, 4.9 gm fiber.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Grilling
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Servings: 
8

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