Red Curry–Marinated Japanese Eggplant recipe | Epicurious.com

Name: Red Curry–Marinated Japanese Eggplant recipe | Epicurious.com
Ingredients: 6 Fresno chiles, seeds removed from 3, chopped; 4 garlic cloves; 2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated; 1/3 cup vegetable oil; 1 tablespoon finely grated peeled ginger; 1 teaspoon ground cumin; 1/2 teaspoon sugar; 1 teaspoon kosher salt, plus more; 4 Japanese eggplants, halved lengthwise

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Servings: 4

Cost: $8.31 /serving

Author : Chris Morocco

Red Curry–Marinated Japanese Eggplant recipe | Epicurious.com

Ingredients

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6 Fresno chiles, seeds removed from 3, chopped4 garlic cloves2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated1/3 cup vegetable oil1 tablespoon finely grated peeled ginger1 teaspoon ground cumin1/2 teaspoon sugar1 teaspoon kosher salt, plus more4 Japanese eggplants, halved lengthwise

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Instructions

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Preparation 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. 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. Serve with reserved curry paste. Do Ahead Marinade can be made 3 days ahead. Cover and chill.