Grilled Japanese Eggplant with Fried Chiles and Mint
Here we grill slender Japanese eggplants and drizzle them with ginger-garlic-chile oil for a flavorful summer side. A squeeze of lime juice adds brightness and acidity.
Ingredients
- 4 medium Japanese eggplants or 2 globe eggplants (1 1/2-2 pounds total)
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground pepper, divided
- 2 limes, halved
- ½ teaspoon salt
- 2 serrano peppers, seeded and thinly sliced
- 1 long red hot pepper or jalapeño pepper, seeded and thinly sliced
- 1 (1 1/2 inch) piece fresh ginger, peeled and cut into matchsticks
- 3 cloves garlic, minced
- ¼ cup chopped fresh mint, plus more for garnish
Instructions
- Preheat grill to medium-high.
- Cut eggplants in half lengthwise and score the flesh in a diamond pattern. Brush the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper.
- Grill the eggplants, flipping occasionally, until browned and very tender, 10 to 20 minutes. Grill lime halves, cut-side down, until slightly charred, about 5 minutes. Transfer the eggplants and limes to a serving platter; sprinkle the eggplants with salt.
- Heat the remaining 3 tablespoons oil in a medium skillet over medium heat. Add serranos, long hot pepper (or jalapeño), ginger and garlic; cook, stirring, until fragrant, about 2 minutes, being careful not to let the mixture brown. Add mint and cook, stirring, for 30 seconds.
- Spoon the mixture over the eggplants. Squeeze the grilled limes over them. Garnish with more mint, if desired.