I always love the idea of eggplant but often don't like the way it's prepared. I wanted to make something asian-inspired, thanks to the delicious eggplant dish we had in July at Pok-Pok. I found this recipe in Andrea Chesman's "Serving Up The Harvest" and it was great!
2 large-medium eggplant, sliced 3/8" thick
Canola or peanut oil
5 T soy sauce
2 T dark sesame oil
2 T Chinese rice wine
1 T rice vinegar
1 T chili paste with garlic (or 1/2 T chili powder)
1 1/2 T sugar or honey
2 garlic cloves, minced
3 scallions, whites and tender greens, finely chopped
1. Prepare a medium-hot fire in the grill or preheat the broiler. Brush eggplant with oil.
2. Grill the eggplant until browned, 5-7 minutes on each side. Or broil the eggplant on high (2-4" from the top) until brown, 5-7 minutes on each side. The eggplant should be slightly crusty on the outside but soft and moist inside.
3. Slice the eggplant into bite-sized pieces (I left mine fairly large so I could put them on bread). Transfer to a bowl.
4. Combine soy sauce through scallions in a small bowl. Mix well. Pour over the eggplant and toss to mix.
5. Let stand for about 30min to allow the eggplant to absorb the flavors of the marinade. You can refrigerate the dish for up to 3 days. You can serve warm or cold.
Optional: sprinkle with sesame seeds before serving.