Kang’s Grilled Asian Eggplants

Asian eggplants are irresistible when grilled to perfection. Unlike the common globe eggplant variety, Asian eggplants are long and slender; they are lightly seeded and hold their shape when grilled. Grilled Asian eggplant starts by marinating scored Japanese (Asian) eggplant halves in a mixture of soy, Chinese oyster sauce, garlic and balsamic vinegar. Then it’s grilled until tender but not mushy. Other vegetables, such as zucchini, can be prepared in the same way.

Serves 8

INGREDIENTS

4 Asian (Japanese) eggplants

1 tablespoon minced garlic

1/2 tablespoon minced fresh ginger

1/2 cup balsamic vinegar

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 to 2 tablespoons mixed, minced fresh herbs, such as thyme, oregano, parsley or basil (choose 2)

1/4 cup olive oil

1/4 cup Asian sesame oil

DIRECTIONS

Cut eggplant almost in half lengthwise, leaving a small portion along 1 side attached; open book style. Using small, sharp knife, score interior (make shallow parallel cuts about 1 inch apart; do NOT cut through skin). Set aside.

In shallow glass or ceramic pan large enough to hold eggplant in single layer, mix remaining ingredients. Place eggplant, cut side down, in marinade. Marinate 1 hour.

Heat grill. Grill eggplant, turning frequently, until cooked through, about 5 minutes depending on side of eggplant and heat of fire. To serve, sever the “hinge” holding two halves together.

— Courtesy Michael Kang, retired chef-restaurateur