These days are oppressively humid and I feel especially lazy. I've been eating a lot of grilled vegetables, either the street barbecue known as shaokao （烧烤）or done on a cast iron stovetop grill pan. If you have great vegetables a little oil and salt can transform a potato and half an eggplant into something really satisfying. After eating vast quantities of plain grilled eggplant, however, I was searching for a little variety and happened on this recipe from epicurious, which combines onion, sesame seeds, sesame oil, and soy sauce into a barbecue sauce that contains neither sugar nor acid. Too lazy to adapt, or even copy it out, I am simply linking to it. (I did toast my own sesame seeds; very worth it if you have time.) Sesame and eggplant are natural together and this came out quite rich and salty, making me wish I had sour cream or some of the potato salad left.
Watch this space for more grilling in the next few weeks...
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4 comments:
How was the texture? I usually find eggplant to be a little too smushy for me. but maybe I've just had it done the wrong way...
This looks really yummy!
Hi, they do cook up soft. You can give them a crispy surface if you grill them just plain. For some reason I've always liked eggplant, even when I was little.
Pepper
What an excellent idea! I do the short ribs the Korean barbeque way, I can see this recipe also merging with mine. Maybe I had better plant a few more eggplants for this recipe.
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