Grilled Japanese Eggplant with Ginger-Plum Sauce

Name: Grilled Japanese Eggplant with Ginger-Plum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for brushing; 3 tablespoons minced fresh lemongrass, tender inner bulb only; 3 tablespoons minced peeled fresh ginger; 1 teaspoon minced garlic; 1/2 small Thai red chile, minced; 3/4 cup Asian plum sauce; 1 1/2 tablespoons hoisin sauce; Six 7-ounce Japanese eggplants, halved lengthwise; Kosher salt; Freshly ground pepper; 2 tablespoons finely chopped basil, plus more for garnish; 1/4 cup roasted, unsalted cashews, chopped

Servings: persons

1 tablespoon extra-virgin olive oil, plus more for brushing
3 tablespoons minced fresh lemongrass, tender inner bulb only
3 tablespoons minced peeled fresh ginger
1 teaspoon minced garlic
1/2 small Thai red chile, minced
3/4 cup Asian plum sauce
1 1/2 tablespoons hoisin sauce
Six 7-ounce Japanese eggplants, halved lengthwise
Kosher salt
Freshly ground pepper
2 tablespoons finely chopped basil, plus more for garnish
1/4 cup roasted, unsalted cashews, chopped

1
In a small saucepan, heat the 1 tablespoon of oil until shimmering.
2
Add the lemongrass, ginger, garlic and chile and cook over moderate heat, stirring, until fragrant and just starting to brown, about 3 minutes.
3
Add the plum and hoisin sauces and cook, stirring, until thickened and reduced to 3/4 cup, about 8 minutes.
4
Scrape the mixture into a blender and puree until nearly smooth.
5
Meanwhile, light a grill or preheat a grill pan.
6
Brush the eggplant with oil and season with salt and pepper.
7
Grill cut side down over high heat until lightly charred, about 2 minutes.
8
Turn the eggplant and cook until lightly charred and tender, about 2 minutes.
9
Transfer the eggplant to a cutting board and let cool slightly, then cut crosswise into 1 1/2-inch pieces.
10
In a large skillet, reheat the plum sauce.
11
Add the eggplant and the 2 tablespoons of basil over moderately high heat and cook, tossing, until the eggplant is heated through, about 3 minutes.
12
Transfer to a serving bowl, scatter the cashews and more chopped basil on top and serve.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, plus more for brushing, 3 tablespoons minced fresh lemongrass, tender inner bulb only, 3 tablespoons minced peeled fresh ginger, 1 teaspoon minced garlic, and more.

Yes, Grilled Japanese Eggplant with Ginger-Plum Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!