The garden here in mid-June is finished producing lettuces, greens, radishes and peas. Peppers, cucumbers and eggplant are just now beginning to ripen. The eggplant variety used in this recipe is Ichiban (Japanese for “number one”) which has a low level of bitterness and thin skin. It also tends to be the first eggplant variety ready for picking each year.
The recipe is adapted from a Bobby Flay recipe with a couple of small adjustments.
Prepared grill for direct heat, and set the vents for 400°F. While the grill came up to temperature, sliced three eggplants lengthwise in 1/2″ slices, then brushed them with a little canola oil. Dressing then came together.
SP’s Asian Vinaigrette
3 cloves garlic, crushed and minced fine
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 Tablespoon sesame oil
1/2 teaspoon dried red pepper flakes
1 Tablespoon honey
salt and pepper to taste
Combined together the ingredients above in a bowl, then whisked while adding:
1/4 cup canola oil
There was plenty of dressing left over. It’ll be great on salads, with rice noodles…
Folks, this one is worth a try. Eggplant absorbs the flavors of the dressing. The texture is firm where is is browned and creamy inside. A real treat!