I’ve been told that my palette handles heat pretty well, but compared to my mom, hubby, and his family, who can eat Thai bird chilis (raw) along with their meals, I think I score a little on the wimp scale. Still, if you are not into spicy foods, omit the chili garlic paste here and decrease the amount of ginger a little. And if you do eat spicy foods and think this is too hot, don’t lay the blame on me! I warned you.
Eggplant is a great way to add variety to your weekly veggie repertoire. Usually in the market you’ll see the large, globe eggplant which is the regular/classic variety. I like these in eggplant parmigiana because they’re really meaty. For this dish, though, I changed it up a bit and used the Japanese eggplant variety, which is long and thin. The purple skin is also a little lighter than the typical globe variety. Great for stir-fries too. Anyways, try this out. The marinade caramelizes under the grill and develops a sweet, spicy crust that I think you’ll like!
Spicy Grilled Japanese Eggplant
5 small Japanese eggplants, tops cut off and cut in half lengthwise
4 cloves garlic, minced
1 Tbsp ginger, minced
1 1/2 Tbsp rice vinegar
1 tsp chili paste
1 1/4 tsp sugar
1/4 tsp salt
1 Tbsp canola oil
1. Whisk together all ingredients except for the eggplant. Brush the marinade over both sides of the eggplants, reserving about 1 Tbsp of the marinade.
2. Grill each side of the eggplants until tender, about 3 minutes each side. In the George Foreman grill it takes a total of about 3-4 minutes without the need to flip the eggplant over. Brush the remaining reserved marinade over the grilled eggplants before serving.