Sort-of-Stuffed Eggplant with Ginger, Sesame, and Soy
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Makes
4 servings 1x
Time
35 to 45 minutes
UnitsScale
Ingredients
2 small eggplants (about 8 ounces each)
1/4cup minced fresh cilantro
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon sesame oil
Lime wedges for serving
Instructions
Start the coals or heat a gas grill for medium- high indirect cooking. Make sure the grates are clean.
Cut the eggplants in half lengthwise for long eggplant, or through the equator for globe eggplant. Score the cut surface of the eggplants with lots of shallow incisions. Mix the cilantro, soy sauce, ginger, and oil together well in a small bowl. Work the flavor paste over the cut surfaces of the eggplants, pushing it into the slits.
Put the eggplant halves on the indirect side of the grill, cut side up. Close the lid and cook until the skin has crisped, the tops are browned, and the flesh is fork-tender, 20 to 30 minutes; rotate and turn about halfway through for even cooking. Transfer to a platter and serve hot, warm, or at room temperature with lime wedges.