Sesame Eggplant with Scallions

By ebdonahue

Eggplant is sensational charred and tenderized on the grill. This preparation with a soy-sesame sauce pairs especially well with grilled black cod or other white fish, or with pork tenderloin. Serve it warm or at room temperature.
— From“The Grilling Book: The Definitive Guide from Bon Appetit” (Andrews McMeel, $45)

Ingredients

• 1/2 cup extra-virgin olive oil, plus more for brushing
• 5 large scallions, 4 coarsely chopped, 1 thinly sliced for garnish
• 2 Tbsp. reduced-sodium soy sauce
• 2 tsp. toasted sesame oil
• 2 tsp. sesame seeds
• Freshly ground black pepper
• 2 large eggplants (about 2 1/2 lb. total), cut crosswise into 1/2-inch thick slices

Details

Adapted from media.cmgdigital.com

Preparation

Step 1

Purée 1/2 cup olive oil, chopped scallions, soy sauce, and sesame oil in a blender. Transfer mixture to a small bowl. Stir in sesame seeds; season mixture with pepper. Can be made 1 day ahead. Cover and chill.

Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Generously brush 1 side of each eggplant slice with scallion mixture. Place eggplant slices, seasoned side down, on grill. Brush tops of eggplant slices with scallion mixture. Grill until tender and charred in spots, about 4 minutes per side. Transfer to a platter. Garnish with thinly sliced scallions. Serve eggplant warm or at room temperature. Can be made 2 hours ahead. Let stand at room temperature. Serves 6.