Recipes
Grilled Asian Eggplant with Soy Chao Vinaigrette
Ba Bar
Seattle
Wash.
Rate this recipe
Food Cost
23%
Yield
6 to 8 servings
Ingredients
8
each
Asian eggplants, medium to large
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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