It's grilling season and in addition to slabs of meat, veggies like eggplants and zucchinis are super grill-friendly. Here's how you can make the smoky, Asian-inspired eggplants like the ones from Ki Modern Japanese + Bar.
1 Japanese eggplant, cut 1/4" thick, on the bias
1 tbsp canola oil
1 tsp minced garlic
salt and pepper, to taste
1 tbsp crispy shallots
1 tbsp sliced green onions
1 tsp chili oil
Toss eggplant in oil, garlic and salt and pepper. Grill over a medium flame grill until caramelized, slightly charred and tender Arrange on a plate Sprinkle with crispy shallots and green onions Drizzle with chili oil and 1 tbsp of dipping sauce Serve with remaining dipping sauce on the side.
Dipping sauce
1 tbsp mirin
2 tsp soy sauce
1 tbsp white miso paste
1 tsp freshly grated ginger
3 tbsp water
Mix together and bring to a boil over high heat, then reduce heat to low and simmer for 10 mins.
