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.
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.
Mix together and bring to a boil over high heat, then reduce heat to low and simmer for 10 mins.