This recipe was created to accompany Grilled Hoisin-Marinated Butterflied Leg of Lamb.

Serves 8.

INGREDIENTS

  • 2 pound small eggplants (about 12), halved lengthwise
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar (not seasoned)
  • 1 tablespoon dark sesame oil (asian)
  • vegetable oil for brushing eggplants

    DIRECTIONS

    Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.


    Preheat broiler.


    In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.


    Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.