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Epicurious

Red Curry–Marinated Japanese Eggplant

3.8

(3)

Red currymarinated Japanese eggplants on a plate.
Photo by Christopher Testani

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

Recipe information

  • Yield

    Serves 4

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

  2. Do Ahead

    Step 3

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

TagsCurrySoutheast AsianAsianFresno ChileChileVegetableLemongrassHerbs & SpicesGingerEggplantSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianGrillingBlenderFood ProcessorBon Appétit

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