Grilled Japanese Eggplant with Ginger-Plum Sauce Recipe

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.

No additional tips available.

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

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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.

Grilled Japanese Eggplant with Ginger-Plum Sauce

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