From omnivorescookbook.com

Grilled Eggplant with Yu Xiang Sauce

3 servings · 25 min prep · 20 min cook

Ingredients

For the yu xiang sauce

• 2 tablespoons Chinkiang vinegar
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon spicy fermented bean paste (doubanjiang)
• 2 tablespoons sugar
• 4 tablespoons peanut oil
• 1/8 teaspoon Sichuan peppercorn powder
• 4 cloves garlic
• 2 teaspoons ginger

For the eggplant

• 2 Chinese long eggplant
• 4 tablespoons peanut oil
• salt

Garnish

• 2 to 3 tablespoons chopped cilantro

Steps

1. Mix 2 tablespoons Chinkiang vinegar, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon spicy fermented bean paste, and 2 tablespoons sugar in a small bowl.
2. Heat 4 tablespoons peanut oil in a small saucepan over medium heat until warm. Add 2 teaspoons ginger and 4 cloves garlic. Stir and cook until fragrant. Turn to medium low heat. Add the 2 tablespoons vinegar mixture. Stir and cook until bringing to a simmer. While grilling eggplant, put the saucepan on the grill, over indirect heat to keep warm. Add a bit of water if the sauce gets too thick.
3. Halve the eggplants lengthwise. Score the inside flesh in a criss-cross pattern using the tip of a small knife. Cut as close to the skin as you can without cutting through it.
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, put on heat resistant gloves, pour the charcoal into the grill, and spread it in an even layer. Set the cooking grate in place, cover the grill, and preheat for 5 minutes. If using a gas grill, set all the burners to high heat and preheat for 15 minutes. Clean the cooking grate. Make sure the grill has reached medium-high heat.

   5 to 15 min

5. While waiting for the grill to heat, brush cut sides of the eggplant slices with 4 tablespoons peanut oil. Season with salt.
6. Grill eggplant over medium-high heat with the lid open, for 8 to 10 minutes, until the surfaces are charred with dark grill marks. Flip once in the middle. If the eggplant gets charred too quickly, move to the cooler side of the grill, but not too far from the fire. Cook until the texture becomes creamy. Transfer to a plate to cool.

   8 to 10 min

7. Pour sauce onto eggplant right before serving. Serve warm, or at room temperature. Garnish with 2 to 3 tablespoons cilantro if desired.

Nutrition

Per serving

kcal

130

protein

1.8 g

carbs

15.9 g

fat

7 g

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