Grilled Eggplant with Ginger and Soy
Recipe: Grilled Eggplant with Ginger and Soy
From: Cook’s Illustrated - The Best Recipe
Serves: 3-4
2 Tbsp. soy sauce
1-1/2 Tbsp. honey
1 Tbsp. rice wine vinegar
1 Tbsp. water
1 tsp. sesame oil
3 Tbsp. peanut or vegetable oil
2 tsp. minced fresh ginger root
ground black pepper to taste
1 large eggplant (about 1-1/2 lb.)
2 medium scallions, thinly sliced
Light grill or heat gas grill to medium-high. Combine soy sauce, honey, vinegar, and water in small skillet, bring to boil, and simmer over medium heat until slightly thickened (2 min. or so). Remove from heat, add sesame oil, and set aside.
Combine peanut oil, ginger, and pepper to taste in small bowl. Trim ends of eggplant and cut crosswise into 3/4" rounds. Place eggplant slices on platter and brush both sides with oil mixture.
Grill eggplant, turning once, until both sides are marked with dark stripes (8-10 minutes total).
Drizzle soy mixture over eggplant and sprinkle with scallions. Can be served hot, warm, or room temp.
Notes:
I've never been a huge eggplant fan - my mom didn't care for it and so didn't make it - but this is really very tasty. Grilling means the eggplant isn't soggy or greasy, and the seasonings are strong enough that they pretty much take over, so if you're serving to an anti-eggplant person who likes Asian food, they should be willing to eat it.
From: Cook’s Illustrated - The Best Recipe
Serves: 3-4
2 Tbsp. soy sauce
1-1/2 Tbsp. honey
1 Tbsp. rice wine vinegar
1 Tbsp. water
1 tsp. sesame oil
3 Tbsp. peanut or vegetable oil
2 tsp. minced fresh ginger root
ground black pepper to taste
1 large eggplant (about 1-1/2 lb.)
2 medium scallions, thinly sliced
Light grill or heat gas grill to medium-high. Combine soy sauce, honey, vinegar, and water in small skillet, bring to boil, and simmer over medium heat until slightly thickened (2 min. or so). Remove from heat, add sesame oil, and set aside.
Combine peanut oil, ginger, and pepper to taste in small bowl. Trim ends of eggplant and cut crosswise into 3/4" rounds. Place eggplant slices on platter and brush both sides with oil mixture.
Grill eggplant, turning once, until both sides are marked with dark stripes (8-10 minutes total).
Drizzle soy mixture over eggplant and sprinkle with scallions. Can be served hot, warm, or room temp.
Notes:
I've never been a huge eggplant fan - my mom didn't care for it and so didn't make it - but this is really very tasty. Grilling means the eggplant isn't soggy or greasy, and the seasonings are strong enough that they pretty much take over, so if you're serving to an anti-eggplant person who likes Asian food, they should be willing to eat it.