© John Kernick
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 8

Marcia Kiesel likes dressing up tender Asian eggplant with a vibrant fresh-ginger sauce that would also be wonderful with steamed fish or poached chicken.    More Fast Asian Recipes  

How to Make It

Step 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.

Step 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.

Step 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.

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