• 8servings
  • 40minutes
  • 168calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, H, C, D
MineralsFluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 0 1/4 cup(s) water

  2. 1 tablespoon(s) sugar

  3. 1 teaspoon(s) sugar

  4. 1/4 cup(s) finely grated fresh ginger

  5. 2 tablespoon(s) finely grated fresh ginger

  6. 1/4 cup(s) unseasoned rice vinegar

  7. 1 teaspoon(s) Asian sesame oil

  8. 1/2 cup(s) vegetable oil , plus more for brushing Salt

  9. 8 (2 1/2 pounds) Asian eggplants , sliced lengthwise, then cut on the diagonal into 2-inch pieces and scored Purple basil , for garnish

Instructions Jump to Ingredients ↑

  1. In a heatproof glass bowl, combine water and sugar and microwave at high power 10 seconds, until sugar is dissolved. Add grated ginger, vinegar, sesame oil, and 1/2 cup vegetable oil and season with salt.

  2. Set a large steamer basket in a large saucepan, add 1/2 inch water, and bring to a boil over moderately high heat. Steam eggplant in batches, cut side down, until just tender, about 4 minutes.

  3. Heat a grill pan. Lightly brush 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 ginger sauce over eggplant. Garnish with purple basil (if using) and serve at once.


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