Recipes

Grilled Asian eggplant with soy chao vinaigrette

Eric Banh

Chef/Owner

Ba Bar

Seattle
Wash.
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Menu Price: 
$7.50
Food Cost: 
23%
Yield: 
6 to 8 servings
Ingredients: 
8
each
Asian eggplants, medium to large
1/2
c
Recipe: 
2
tbs
Shallot, caramelized
4
tbs
Mint, fresh, roughly sliced
1

Grill eggplants over char-broiler or gas burner until skin turns dark brown or black and blisters, rotating eggplant once each side is blistered to ensure even charring.

2

Let charred eggplants rest for 10 to 15 minutes, then peel off blistered skin. (Eggplants can be prepared a day in advance and stored in refrigerator.)

3

To serve, cut eggplants into 2 to 2 1/2-inch lengths and place them on a large platter. Pour vinaigrette over eggplant and sprinkle with shallot and mint.

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