Monday, June 11, 2012
Grilled Asian Eggplant
Freshly ground black pepper
2 tablespoons rice vinegar
2 tablespoons Tamari or regular soy sauce
1 tablespoon dark sesame oil
1/4 teaspoon red pepper flakes
2 tablespoons finely chopped flat-leaf parsley
Sprinkle the Kosher salt over the chopped garlic and using the side of a chef knife, make a paste with garlic by smashing the garlic and pressing the side of the knife over the garlic. Place the garlic past in a small bowl.
Whisk into the garlic paste, the vinegar, Tamari and sesame oil. Place the red pepper flakes in the palm of your hand and press them with the thumb of your other hand to release the oils. Whisk into the garlic/Tamari liquid. Set aside.
Heat grill to high. Spray grates with non-stick cooking spray.
Peel the eggplant and cut into 1-inch wide by 1/2-inch thick strips. Season the eggplant with salt and pepper, then brush with the garlic/Tamari mixture. Place the eggplant strips on the grill just until slightly charred. Turn and brush with mixture.
Once both sides are slightly charred, place on a serving platter and garnish with chopped parsley. Serve immediately.