Ingredients
1/4 c. water
1 tbsp. sugar
1 tsp. sugar
1/4 c. finely grated fresh ginger
2 tbsp. finely grated fresh ginger
1/4 c. unseasoned rice vinegar
1 tsp. Asian sesame oil
1/2 c. vegetable oil
salt
8 Asian eggplants
Purple basil
Preparation
Step 1In a heatproof glass bowl, combine water and sugar and microwave at high power 10 seconds, until sugar is dissolved. Add grated ginger, vinegar, sesame oil, and 1/2 cup vegetable oil and season with salt.Step 2Set a large steamer basket in a large saucepan, add 1/2 inch water, and bring to a boil over moderately high heat. Steam eggplant in batches, cut side down, until just tender, about 4 minutes.Step 3Heat a grill pan. Lightly brush eggplant all over with vegetable oil. Grill over high heat until grill marks appear, about 30 seconds per side, then transfer to a serving platter. Spoon ginger sauce over eggplant. Garnish with purple basil (if using) and serve at once.
