Grilled Oriental Eggplant
Some call them Japanese eggplant while others call them Chinese, but the seasoning in this recipe is more Chinese. Although the Chinese would be more likely to stir-fry them while the Japanese may grill them.
2 Japanese (Chinese) eggplant
Canola oil for brushing
Salt to taste
Prepare the basting sauce (recipe follows). Prepare the grill for direct hot cooking. Slice the eggplant lengthwise, removing the stem end is optional. Eggplant quickly absorbs oil, so brush with oil and season immediately before grilling. Grill the eggplant cut side down for 4 minutes, lid closed. Turn the cut side up and baste with the sauce.
Grill for an additional 4 minutes. Remove them to serving plates. Baste with additional sauce, and spoon on some of the strained residue if desired.
1 tablespoon canola oil
1-inch piece of fresh ginger, grated
2 cloves garlic, minced
1/2 to 1 teaspoon red pepper flakes
1/2 cup hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon chicken stock
Combine the first 4 items (oil through pepper flakes) in a small sauce pan and sauté until the garlic is tender, but not browned. Add the remaining ingredients and simmer for 10 minutes. Strain the sauce in a sieve, reserving the liquid and the thick residue. It will take 15 minutes or so for the liquid to drain.