Grilled Asian Eggplant with Ginger Sauce

TOTAL TIME: 40 MIN
SERVINGS: 8

•FAST
•HEALTHY
•STAFF-FAVORITE
•VEGETARIAN

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.

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1/4 cup water
1 tablespoon plus 1 teaspoon sugar
1/4 cup plus 2 tablespoons finely grated fresh ginger
1/4 cup unseasoned rice vinegar
1 teaspoon Asian sesame oil
1/2 cup vegetable oil, plus more for brushing
Salt
8 Asian eggplants (2 1/2 pounds), sliced lengthwise, then cut on the diagonal into 2-inch pieces and scored
Purple basil, for garnish (optional)

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.
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.
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.

Grilled Asian Eggplant with Ginger Sauce

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