Chef Joe Ogrodnek (BNC class of 2014) pulls out all the stops with this next-level eggplant dish. First he seasons the eggplant and lets it sit before charring on the grill to draw out moisture and add flavor from the inside out. Then he adds plenty of crispy-crunchy texture to the silky grilled eggplant by stuffing each one with peanuts, fried shallots and garlic, fresh herbs, onions, and radishes before drizzling the punchy dressing on top. Delicious hot or room temperature, they’re perfect for your next summer cookout. Be sure to using hot water in the dressing to help dissolve the sweet, floral coconut palm sugar.
Related: More Eggplant Recipes
How to Make It
Preheat grill to very high (500°F and up). Peel eggplants, leaving stems intact. Season all over with salt and pepper, and place on a small baking sheet. Let stand at room temperature at least 5 minutes or up to 30 minutes; pat dry with paper towels.
Whisk together 6 tablespoons hot water and sugar in a small bowl until sugar dissolves. Whisk in fish sauce, lime juice, ginger, garlic, and chile. Add lemongrass, and, if desired, lime leaf.
Place eggplants on oiled grates; grill, covered, turning occasionally, until slightly charred and very tender when pierced with a knife, about 15 minutes. Cut eggplants in half lengthwise (do not cut all the way through).
Divide eggplants among 4 large shallow bowls. Stuff eggplants evenly with herbs, radishes, and red onion. Drizzle 2 tablespoons dressing over each stuffed eggplant. Top evenly with peanuts, scallions, fried shallots, and fried garlic. Sprinkle with additional herbs. Serve warm or at room temperature.
Notes
Alternatively, eggplant can be cooked in a skillet. Working in batches, sear the eggplants in vegetable oil in a cast-iron skillet over medium-high until browned on all sides and tender.