Baby Eggplants, Grilled w. Korean BBQ Sauce

By sincial

Ingredients

• Korean Barbecue Sauce
• 1 teaspoon minced ginger
• 1 clove garlic, pressed
• 1 teaspoon minced chile pepper
• 1/4 cup soy sauce
• 1 tablespoon rice wine
• 2 tablespoons agave nectar
• 2 tablespoons water
• 1/3 cup apple juice concentrate (the frozen kind is fine)
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• Spicy Green Onion Garnish
• 4 green onions, bulb removed
• 1 clove garlic, minced
• 2 tablespoons minced red bell pepper
• 1-2 teaspoons minced hot chile pepper
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon soy sauce
• 1/8 teaspoon sesame oil

Preparation

Step 1

To make the Korean BBQ Sauce, Place all ingredients except the sesame seeds into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to very low and simmer until partially reduced, about 15 minutes. Remove from heat and add sesame seeds. Sauce should thicken as it cools.

For the garnish, finely chop the green onions. Mix them well with the remaining ingredients.

Cut the eggplant in half(leave the stem on).

Spray the eggplants lightly with olive or canola oil. Watch your eggplants carefully, turning them long before you think they're done because they will burn in the blink of an eye.

When the eggplants are done, arrange them on a plate, drizzle them with Korean Barbecue Sauce, and serve topped with the optional Spicy Green Onion Garnish.