This recipe was created to accompany Grilled Hoisin-Marinated Butterflied Leg of Lamb .
Recipe information
Yield
Serves 8
Ingredients
2 pounds small eggplants (about 12), halved lengthwise
1 teaspoon salt
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 tablespoon dark sesame oil (Asian)
vegetable oil for brushing eggplants
Preparation
Step 1
Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.
Step 2
Preheat broiler.
Step 3
In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.
Step 4
Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.
