Red Curry–Marinated Japanese Eggplant
A flavorful Asian-inspired dish featuring Japanese eggplants marinated in a vibrant red curry paste made with fresh Fresno chiles, lemongrass, and aromatic spices, then grilled to tender perfection.
Ingredients
- •6 whole Fresno chiles, seeds removed from 3, chopped
- •4 cloves garlic cloves
- •2 stalks lemongrass stalks
- •⅓ cup vegetable oil
- •1 tablespoon ginger
- •1 teaspoon ground cumin
- •½ teaspoon sugar
- •1 teaspoon kosher salt
- •4 whole Japanese eggplants
- •halved lengthwise
Cooking Instructions
- 1.
Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.
15 min
- 2.
Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side.
10 min
- 3.
Marinade can be made 3 days ahead. Cover and chill.
