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Kang�s Grilled Asian Eggplants




Source of Recipe


VV Daily Press


Recipe Introduction


Michael Kang, Five Feet, Laguna Beach and Garden Grove, Calif.


List of Ingredients




4 Asian (Japanese) eggplants
1 tablespoon minced garlic
1⁄2 tablespoon minced fresh ginger
1⁄2 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1-2 tablespoons mixed, minced fresh herbs, such as thyme, oregano, parsley or basil (choose 2)
1⁄4 cup olive oil
1⁄4 cup Asian sesame oil



Recipe



� Cut eggplant almost in half lengthwise, leaving a small portion along 1 side attached; open book style. Using small, sharp knife, score interior (make shallow parallel cuts about 1 inch apart; do NOT cut through skin). Set aside.

� In shallow glass or ceramic pan large enough to hold eggplant in single layer, mix remaining ingredients. Place eggplant, cut side down, in marinade. Marinate 1 hour.

� Heat grill. Grill eggplant, turning frequently, until cooked through, about 5 minutes depending on side of eggplant and heat of fire. To serve, sever the �hinge� holding two halves together.