How To Make Grilled Asian Eggplant with Ginger Sauce
Amp up your side dish game with this grilled Asian eggplant that’s topped with homemade ginger sauce made with rice wine vinegar.
In a heatproof glass bowl, combine water and sugar and microwave at high power for 10 seconds, until sugar is dissolved. Add grated ginger, vinegar, sesame oil, and vegetable oil and season with salt.
Set a large steamer basket in a large saucepan, add ½-inch water, and bring to a boil over moderately high heat. Steam eggplant in batches for about 4 minutes, cut side down, until just tender.
Heat a grill pan. Lightly brush eggplant all over with vegetable oil.
Grill for about 30 seconds per side over high heat until grill marks appear, then transfer to a serving platter. Spoon ginger sauce over eggplant.
Garnish with purple basil, and serve at once.
- Calories: 275.52kcal
- Fat: 15.57g
- Saturated Fat: 1.18g
- Trans Fat: 0.11g
- Monounsaturated Fat: 10.39g
- Polyunsaturated Fat: 3.05g
- Carbohydrates: 34.32g
- Fiber: 16.50g
- Sugar: 20.96g
- Protein: 5.42g
- Sodium: 1353.36mg
- Calcium: 51.31mg
- Potassium: 1267.83mg
- Iron: 1.29mg
- Vitamin A: 5.48µg
- Vitamin C: 12.21mg
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