Grilled Asian Eggplant with Ginger Sauce
|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)|
|Asian eggplant||2 1⁄2 Pound, sliced lengthwise, then cut on the diagonal into 2 inch pieces and scored (8 Whole)|
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.