Grilled Baby Eggplants with Korean Barbecue Sauce
To Grill Baby Eggplant:
Grilling baby eggplant is easy because there isn't a lot of slicing
involved.
Simply cut the eggplant in half. You can even leave the stem on and cut it
in
half, too, though most people remove it.
Spray the eggplants lightly with olive or canola oil. I like to also spray
the
grill to prevent sticking. Since many of my eggplants were tiny, I used a
vegetable grill basket similar to this better-looking one at Amazon, which
kept
them from falling through the grill. Watch your eggplants carefully,
turning
them long before you think they're done because they will burn in the
blink of
an eye. (Tofu will burn even more quickly, so if you're grilling tofu at
the
same time, watch it too or you'll wind up with black-crusted tofu!)
When the eggplants are done, arrange them on a plate, drizzle them with
Korean
Barbecue Sauce, and serve topped with the optional Spicy Green Onion
Garnish
Korean Barbecue Sauce
1 teaspoon minced ginger
1 clove garlic, pressed
1 teaspoon minced chile pepper
1/4 cup soy sauce
1 tablespoon rice wine
2 tablespoons agave nectar
2 tablespoons water
1/3 cup apple juice concentrate (the frozen kind is fine)
1/8 teaspoon red pepper flakes
1/4 teaspoon sesame oil
1 teaspoon toasted sesame seeds
Place all ingredients except the sesame seeds into a small saucepan and
bring to
a boil over medium-high heat. Reduce the heat to very low and simmer until
partially reduced, about 15 minutes. Remove from heat and add sesame
seeds.
Sauce should thicken as it cools. To use, warm slightly and serve over
vegetables and tofu.
Spicy Green Onion Garnish
For best color, make this right before you plan to serve it.
4 green onions, bulb removed
1 clove garlic, minced
2 tablespoons minced red bell pepper
1-2 teaspoons minced hot chile pepper (I used jalapeño)
1 teaspoon toasted sesame seeds
1/2 teaspoon soy sauce
1/8 teaspoon sesame oil
Finely chop the green onions. Mix them well with the remaining
ingredients.
Serve over eggplant or other vegetables.
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