Wednesday, July 27, 2011
I guess it's the warm, sunny weather we've been enjoying: The local eggplant crop is ready for harvest and more beautiful than ever. Last night I sliced and grilled some globe eggplants and tossed them with a spicy sriracha sauce. I served it with some teriyaki grilled chicken breasts and a big bowl of fluffy white rice (important for tempering the heat of the eggplant). Here is the recipe:
Grilled Sriracha Eggplant
Serves 4 to 6
2 tablespoons soy sauce
2 tablespoons sriracha
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons sugar
2 tablespoons lime juice
3 pounds egg plant (2 large or 4 to 5 small)
2 tablespoons vegetable oil
1/4 cup finely chopped fresh mint
2 scallions, white and light green parts, finely chopped
1. Whisk together soy sauce, sriracha, mustard, sugar, and lime juice in a small bowl.
2. Preheat grill to medium-high. Trim stems from eggplants and slice into 3/4-inch rounds. Brush with vegetable oil and sprinkle with salt.
3. Clean and oil grill grids and grill eggplants, turning once, until soft with nice grill marks, 6 to 8 minutes total. Place hot eggplant slices in a large bowl and gently toss with sriracha sauce. Sprinkle with mint and scallions and serve.