Call Us: (212) 517-8514

Grilled Eggplant with Ginger, Jalapeño Pepper, and Sesame Oil


Serves four to six

8 to 12 Japanese eggplants, or assorted small eggplants, unpeeled, ends removed and discarded
About 1/4 cup safflower oil
About 3 inches fresh ginger, peeled and minced
1 large clove garlic, minced
About 1 tablespoon finely minced Jalapeno pepper or more to taste
About 2 1/2 to 3 1/2 tablespoons soy sauce
About 1 tablespoon toasted sesame oil
1/3 cup chopped fresh cilantro and parsley mixed together

To prepare:

Preheat the grill until the coals are white hot and lightly oil the grid. (Or preheat the oven to 425 degrees F. and line a baking sheet with foil and parchment paper.)
Wash eggplants, using a sharp knife, score the skin in a crosshatch pattern, being careful not to slice through the eggplant. Brush with oil, evenly distribute ginger, garlic, and jalapeno pepper on the skins of the eggplant and rub so the seasonings stick in the grooves.
Grill eggplant until the flesh is soft and the skin is brown, about three to four minutes per side. Grilling time will depend on the size of the eggplants.
Transfer the eggplants to a cutting board, cut into bite sized pieces, transfer to a serving platter and drizzle soy sauce and sesame oil over the vegetables. Taste and adjust the seasoning. Scatter herbs over the whole affair and serve. Can be served hot or at room temperature.

Related Recipes

Baba Ghanouj (Eggplant) with Garlic, Tomato, and Herbs
Herb Scented Eggplant Slices
Basmati Rice with Toasted Coconut, Cashews and Dried Blueberries