This recipe was created to accompany Grilled Hoisin-Marinated Butterflied Leg of Lamb .

　　

Ingredients

Serves 8

　　2 pounds small eggplants (about 12), halved lengthwise

　　1 teaspoon salt

　　1 teaspoon minced garlic

　　1 tablespoon soy sauce

　　1 tablespoon rice vinegar (not seasoned)

　　1 tablespoon dark sesame oil (Asian)

　　vegetable oil for brushing eggplants

　　

Step 1

Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.

　　

Step 2

Preheat broiler.

　　

Step 3

In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.

　　

Step 4

Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.