LibreRecipes

Red Curry–Marinated Japanese Eggplant

Rating

Calories

309.0

Protein

6.0

Sodium

491.0

Fat

20.0

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

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

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.
Marinade can be made 3 days ahead. Cover and chill.