Grill slender Asian eggplants until they are charred on the outside and soft and sweet on the inside, and they become the perfect canvas on which to paint a colorful combination of flavors and textures. In Southeast Asia, long, thin, light green eggplants are the most common variety, and are the best choice for this recipe thanks to their lack of bitterness. In the West, purple Japanese eggplants are more available and will also work well.
Storage: Refrigerate without garnishes for up to 4 days.
Where to buy: Slender eggplant can be found at Asian markets.
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Ingredients
measuring cupServings: 4-6
Directions
Time Icon Total: 1 hourStep 1
Line a small plate with a paper towel or clean dish towel. In a small frying pan, combine the oil and shallots, place over medium heat, and cook, stirring often, until the shallots are crisp and golden brown, 10 to 12 minutes. Using a slotted spoon, transfer the shallots to the towel-lined plate and let cool. Reserve 1 tablespoon of the oil for brushing on the eggplant, and save the rest for another use.
Step 2
Prepare the grill for direct heat. If using a gas grill, set it to 350 to 400 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for 5 to 7 seconds, the heat should be at medium, 350 to 400 degrees. Pull your hand away from the heat before it gets painful.) Make sure the cooking grates are clean.
Step 3
Make the dressing: While the grill is preheating, in a 1-quart saucepan, whisk together the coconut milk and cornstarch, then place over medium heat and bring to a boil, whisking occasionally. Decrease the heat and simmer, until thickened, about 1 minute. Remove from the heat and let cool to lukewarm. Stir in the lime juice, sugar and salt, then taste and add more salt, if needed. Aim for a dressing that’s equally sour, sweet and salty.
Step 4
When the grill is ready, brush the eggplant with the 1 tablespoon of the reserved shallot oil, and grill the eggplant all over, flipping them as needed, until charred and a fork slid into the flesh meets no resistance, 15 to 20 minutes total. Transfer to a cutting board.
Step 5
When the eggplants are cool enough to handle, cut them crosswise into 1-inch pieces. Swoosh the dressing on the bottom of a platter and arrange the eggplant on top. Sprinkle with the crisp shallots, followed by the pepper flakes, cashews and cilantro. Top with the mint leaves and serve with rice.
Substitutions
To speed things up >> use store-bought fried shallots instead of making your own, and brush the eggplant with plain vegetable oil before grilling.
Sugar >> agave nectar or maple syrup.
Roasted cashews >> roasted peanuts.
Cilantro >> thinly sliced scallions.
Looking for more protein? >> Grill some shrimp, chicken or tofu at the same time as the eggplant, chop it up and serve on top of the eggplant.
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Nutritional Facts
Per serving (based on 6)
Calories
299
Fat
22 g
Saturated Fat
12 g
Carbohydrates
20 g
Sodium
137 mg
Protein
5 g
Fiber
6 g
Sugar
6 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Flavors of the Southeast Asian Grill” by Leela Punyaratabandhu (Ten Speed Press, 2020).
Tested by Joe Yonan.
Published July 18, 2020
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