Grilled Eggplant with garlic and ginger sauce


  • 1 1/2 pounds eggplant, cut diagonally in 1/2-inch slices
For the sauce:
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon canola or peanut oil
  • 2 tablespoons rice wine
  • 3 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon honey or sugar
  • 3 scallions, thinly sliced
  • 1 tablespoon cornstarch
  • 1 to 3 jalapeno or serrano chilies, minced


  1. In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside.
  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals out evenly. Bush the eggplant slices with the sesame oil and grill over medium heat until they have softened, turning half-way through. Remove to a plate.
  3. Remove the cooking grate and place your wok directly on top of the coals. Swirl in the canola or peanut oil. If the wok is hot enough, the oil should move quickly around the wok. Add the garlic, ginger, scallions, and chilies. Stir for 10 seconds, until brown and fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and add it to the wok. Bring the mixture to a boil and cook until sauce thickens. Remove to a bowl and serve hot or cold.

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